vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Salad Dressing
From Vegetarian Cook Book, 1904
Serves 2
If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.
Presented as published in 1904. 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
834Calories
23 gProtein
10 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories834 kcal
Protein23 g
Carbohydrates10 g
Fiber0.1 g
Sugars2.9 g
Total Fat78 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium1191 mg
Potassium146 mg
Calcium74 mg
Iron0 mg
Magnesium8.9 mg
Phosphorus69 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E7.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 44. The excerpt below is the record exactly as published.
WHIPPED CREAM SALAD DRESSING Egg yolks, 5. Butter, melted, Y^ cup. Lemon juice, 4 tablespoons. Salt, 1 level teaspoon. Sugar, 1 level teaspoon. Rich cream, 1 cup.
Cook this with the app: pantry check, scaling, and the assistant.