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Bocquefort Cheese Dressing

Name: Bocquefort Cheese Dressing
Yield: 1 servings
Ingredients: Cheese the size of an egg; 1 good-sized clove of garlic, cut up; Yi teaspoon salt; rosen paprika to make red; 4 tablespoons olive oil; 1 scant tablespoon C. & B. tarragon vinegar; Yi teaspoon Worcestershire sauce

From The Portland Woman's Exchange Cook Book, 1913

Serves 1

Presented as published in 1913. 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

111Calories

6 gProtein

3 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories111 kcal

Protein6.2 g

Carbohydrates2.5 g

Fiber0.1 g

Sugars0.3 g

Total Fat8.5 g

Saturated Fat13 g

Monounsaturated Fat40 g

Polyunsaturated Fat5.2 g

Omega-30.4 g

Cholesterol25 mg

Sodium1364 mg

Potassium41 mg

Calcium180 mg

Iron0.2 mg

Magnesium7.1 mg

Phosphorus116 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A79 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate5.5 mcg

Choline0.1 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.

Bocquef ort Cheese Dressing. Cheese the size of an egg. 1 good-sized clove of garlic, cut up. SALADS 133 Yi teaspoon salt; rosen paprika to make red. 4 tablespoons olive oil. 1 scant tablespoon C. & B. tarragon vinegar. Yi teaspoon Worcestershire sauce

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