Salad Dressing
From Granite City cook book, 1900
Presented as published in 1900. 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
415Calories
14 gProtein
33 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein14 g
Carbohydrates33 g
Fiber0.2 g
Sugars26 g
Total Fat31 g
Saturated Fat9.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol434 mg
Sodium214 mg
Potassium193 mg
Calcium95 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus241 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate60 mcg
Choline294 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 11. The excerpt below is the record exactly as published.
SALAD DRESSING. Put 1-2 pint vinegar in double boiler. Beat three eggs with 1 1-2 heaping tablespoons granulated sugar, a tea- spoonful each of mustard and salt, pepper to taste. 1-4 cupful of flour, stirred in enough water to make a paste then add to the eggs, and vine- gar, whip the whole very light, add a lump of butter half the size of an egg and stir for ten minutes till thick and smooth. When cold add horse- radish to taste and a cupful of whipp- ed cream for every cup of dressing. Nice to serve with all kinds of meat salads. MRlS. E. M. HOLLINGS WORTH. SALAD DRESSim Yolks of 2 eggs. 1 tablespoon of butter. 1 tablespoon of flour. 1 heaning teaspoon of mustard, 2 tablespoons each of sugar and cream 1 teacup of vinegar and a pinch of cayenne pepper and salt to taste
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