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Boiled Dressing
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
541Calories
20 gProtein
43 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories541 kcal
Protein20 g
Carbohydrates43 g
Fiber7 g
Sugars28 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol430 mg
Sodium3759 mg
Potassium844 mg
Calcium258 mg
Iron4.1 mg
Magnesium69 mg
Phosphorus412 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.2 mcg
Vitamin C19 mg
Vitamin A857 mcg
Vitamin E9 mg
Vitamin K22 mcg
Vitamin B60.9 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.7 mg
Folate81 mcg
Choline332 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 50. The excerpt below is the record exactly as published.
boiled dressing and serve on the lettuce. Boiled Dressing, Yi tablespoon salt. 1 teaspoon mustard. lYi tablespoons sugar. Yi tablespoon flour. A few grains of cayenne. Yolks of 2 eggs. \Yi tablespoons melted butter. 54 cup of milk. 14 cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.