vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing
From The Toronto Cook Book, 1915
Serves 1
When cold, fold in half a pint of cream which has been whipped.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
630Calories
19 gProtein
102 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein19 g
Carbohydrates102 g
Fiber0.5 g
Sugars101 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium2610 mg
Potassium243 mg
Calcium99 mg
Iron2.9 mg
Magnesium24 mg
Phosphorus311 mg
Zinc2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3 mcg
Vitamin C0.9 mg
Vitamin A264 mcg
Vitamin E1.9 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline442 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 97. The excerpt below is the record exactly as published.
Salad Dressing Put on stove in double boiler two tablespoons of butter and let this heat; then mix two eggs well beaten, half a teaspoon of mustard, half a teaspoon of salt, and two tablespoons sugar, two tablespoons malt vinegar and two of water; put into hot butter, add half a teaspoon of cornstarch ; mix in little milk, stirring all the time. Add a teaspoon of salad oil to the mixture if you like it. This makes quite a quantity and it should be thinned be- fore using with a little cream. King George Salad Dressing To the yolks of three eggs add one-half teaspoon salt, one-* half teaspoon of mustard, saltspoon of paprika, and two table- spoons of sugar. Mix these carefully, adding one cup of cream, sweet or sour, one tablespoon of butter and three tablespoons of vinegar. Cook all in double boiler till it forms a smooth, thick custard. Then add stiffly beaten whites and set aside to cool. Salad Dressing for Cold Slaw One-half tablespoon butter, let it boil ; stir in one-half table- spoonful flour and one-half cup sweet milk. Second: Yolks of two eggs, beaten, one-half teaspoonful each of mustard, sugar, and salt, a dash of pepper, scant cup vinegar; stir well into the first and boil. Chop cabbage or potato with celery to flavor; add dressing when ready to serve. Salad Dressing Half cup vinegar, half cup granulated sugar, one teaspoon mustard, one teaspoon salt, half teaspoon cayenne pepper
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