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Sweet Salad Dressing
From The Toronto Cook Book, 1915
Serves 6
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
276Calories
2 gProtein
8 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein2.5 g
Carbohydrates8.1 g
Fiber0.1 g
Sugars4.2 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium421 mg
Potassium77 mg
Calcium52 mg
Iron0.3 mg
Magnesium5.6 mg
Phosphorus65 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate10 mcg
Choline46 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 91. The excerpt below is the record exactly as published.
Sweet Salad Dressing for same: Two tablespoons sugar, one tablespoon flour, half tablespoon mustard, mix dry and add yolks of two eggs, three-quarters cup of cream, quarter cup vin- egar, two tablespoons butter, one teaspoon salt. When cold add quarter pint cream
Cook this with the app: pantry check, scaling, and the assistant.