vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Waltham or Sour Cream Salad Dressing
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
479Calories
8 gProtein
14 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein7.5 g
Carbohydrates14 g
Fiber0.3 g
Sugars0.1 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol125 mg
Sodium4846 mg
Potassium378 mg
Calcium264 mg
Iron0.2 mg
Magnesium28 mg
Phosphorus250 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.
Y4 cup vinegar Sift dry ingredients, add egg, butter, milk, and vinegar very slowly. Stir and cook over boiling water until mixture begins to 494 THE BOSTON COOKING-SCHOOL COOK BOOK thicken. Strain and cool. For a thinner dressing, use one egg yolk. Cream Dressing. Omit flour and butter. Use cream in place of milk. Cook cream with mixture or cook mixture without cream, chill, and fold in cream, beaten until thick but not stiff. WALTHAM or SOUR CREAM SALAD DRESSING 1 cup sour cream, 2 teaspoons salt 1 egg, slightly beaten 2 teaspoons sugar V4 cup vinegar 1 teaspoon mustard
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