Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup canned peas
- four tablespoons chopped onion
- four tablespoons pickles
- four tablespoons chopped cheese
- one teaspoon mustard
- one teaspoon salt
- one teaspoon melted butter
- two teaspoons hour
- one-half teaspoons powdered sugar
- one-third cup hot vinegar
- one-half cup heavy cream
- four hard cooked eggs chopped
- two eggs
- one egg
- vinegar
Directions
One cup canned peas, two to four tablespoons chopped onion, four tablespoons pickles, four tablespoons chopped cheese, four hard cooked eggs chopped. Save yolks of two eggs for top.
Cream Salad Dressing. — One teaspoon mustard, few grains cayenne, one teaspoon salt, one teaspoon melted butter, two teaspoons Hour, yolk of one egg, one and one-half teaspoons powdered sugar, one-third cup hot vinegar, one-half cup heavy cream. Mix dry ingredients, add butter, egg and vinegar slowly, cook over boiling water, stirring constantly until mixture thickens, cool and add to heavy cream beaten until stiflf.
Mrs. Henry Flasher.
SALAD DRESSING