Whipped-Cream Salad Dressing
From Trinity cook book, 1925
Serves five or six.
Presented as published in 1925. 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
962Calories
21 gProtein
82 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories962 kcal
Protein21 g
Carbohydrates82 g
Fiber1.1 g
Sugars70 g
Total Fat62 g
Saturated Fat36 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol550 mg
Sodium2675 mg
Potassium535 mg
Calcium311 mg
Iron2.4 mg
Magnesium48 mg
Phosphorus430 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.9 mcg
Vitamin C0.1 mg
Vitamin A629 mcg
Vitamin E2.9 mg
Vitamin K5.9 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate56 mcg
Choline334 mg
Caffeine0 mg
Water290 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 19. The excerpt below is the record exactly as published.
WHIPPED-CREAM SALAD DRESSING Whipped-Cream Salad Dressing may be prepared in quantities to last for several weeks. Beat two eggs to a foam and to them add four tablespoonfuls of sugar, one scant tablespoonful of mustard, four of vinegar, a teaspoonful of salt and half a teaspoonful of paprika. Cook these ingredients over hot water until quite thick, then set away to cool. Two heaping tablespoonfuls thoroughly beaten with a cupful of whipped cream
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