vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Whipped Cream Salad Dressing
From The national course in home economics, 1917
Serves 8
Recipe by Anna Smith.
Presented as published in 1917. 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
194Calories
2 gProtein
4 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories194 kcal
Protein2.2 g
Carbohydrates4 g
Fiber0 g
Sugars2.4 g
Total Fat19 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol120 mg
Sodium882 mg
Potassium56 mg
Calcium43 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus57 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A171 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate11 mcg
Choline60 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 142. The excerpt below is the record exactly as published.
WHIPPED CREAM SALAD DRESSING. The yolks of three eggs, seven tablespoonfuls of olive oil, one-half cup of melted butter, juice of one lemon, one teaspoonful of dry mustard, three teaspoonfuls of salt; cook these and when ready to use add one cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.