Twentieth Century Salad

Name: Twentieth Century Salad
Ingredients: 12 egg yolks; 34, cup of lemon juice; 1 cup melted butter; 4 tablespoons sugar; 1 cup whip- ped cream; salt to taste

From The Carbon County cook book, 1926

Presented as published in 1926. 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

2380Calories

10 gProtein

92 gCarbs

227 gFat

Full nutrition (34 nutrients)

Calories2380 kcal

Protein10 g

Carbohydrates92 g

Fiber0.6 g

Sugars74 g

Total Fat227 g

Saturated Fat141 g

Monounsaturated Fat65 g

Polyunsaturated Fat8.5 g

Omega-30.7 g

Cholesterol641 mg

Sodium45 mg

Potassium589 mg

Calcium300 mg

Iron0.3 mg

Magnesium41 mg

Phosphorus275 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0.9 mcg

Vitamin C72 mg

Vitamin A1913 mcg

Vitamin E6.8 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.4 mg

Folate51 mcg

Choline89 mg

Caffeine0 mg

Water350 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.

Twentieth Century Salad. 12 egg yolks, 34, cup of lemon juice and vinegar, 1 cup melted butter, 4 tablespoons sugar, 1 cup whip- ped cream, salt to taste

Cook this with the app: pantry check, scaling, and the assistant.