Anchovy Dressing

Name: Anchovy Dressing
Ingredients: four teaspoons of anchovy paste; nine tablespoonfuls of Wesson Oil; two tablespoonfuls of vinegar; one-half teaspoon salt; one-quarter teaspoon of pepper; one-quarter teaspoon paprika; six drops of Worcestershire Sauce; one teaspoonful of minced parsley

From The Wilson cook book, 1941

Good on salads with hard-cooked eggs.

Presented as published in 1941. 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

50Calories

6 gProtein

1 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories50 kcal

Protein5.8 g

Carbohydrates0.7 g

Fiber0.3 g

Sugars0.1 g

Total Fat2 g

Saturated Fat8.5 g

Monounsaturated Fat77 g

Polyunsaturated Fat32 g

Omega-39.1 g

Cholesterol17 mg

Sodium1891 mg

Potassium129 mg

Calcium52 mg

Iron1.1 mg

Magnesium16 mg

Phosphorus54 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A16 mcg

Vitamin E22 mg

Vitamin K3.8 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4 mg

Folate2.9 mcg

Choline17 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 48. The excerpt below is the record exactly as published.

Anchovy Dressing If you have some anchovy paste and want to make a particularly flavor- ful dressing, mix four teaspoons of anchovy paste with nine tablespoonfuls of Wesson Oil and two tablespoonfuls of vinegar. Then add one-half teaspoon salt, one-quarter teaspoon of pepper, one-quarter teaspoon paprika, six drops of Worcestershire Sauce, and one teaspoonful of minced parsley

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