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Bacon Salad Dressing

Name: Bacon Salad Dressing
Yield: 1 servings
Ingredients: 3 or 4 ozs. of streaked bacon; the yolks of three eggs; a table-spoonful of flour; four table-spoonfuls of vinegar; half as much again of water; a spoonful of made mustard; some salt and pepper

From Harper's cook book encyclopædia, 1902

Serves 1

Good for potato salad.

Presented as published in 1902. 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

588Calories

31 gProtein

7 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories588 kcal

Protein31 g

Carbohydrates7.2 g

Fiber0 g

Sugars0.9 g

Total Fat46 g

Saturated Fat15 g

Monounsaturated Fat19 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol614 mg

Sodium854 mg

Potassium390 mg

Calcium95 mg

Iron3.4 mg

Magnesium32 mg

Phosphorus449 mg

Zinc3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A249 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.1 mg

Folate83 mcg

Choline482 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 297. The excerpt below is the record exactly as published.

Bacon Salad Dressing. — Cut 3 or 4 ozs. of streaked bacon into very small dice, and fry them to a pale color, but crisp. Beat the yolks of three eggs with a table-spoonful of flour, four table-spoonfuls of vinegar, and half as much again of water ; add a spoonful of made mustard, some salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.