vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Dressing
From The household cook book, 1902
Serves 6
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
58Calories
1 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein1.5 g
Carbohydrates4.1 g
Fiber0.1 g
Sugars4.1 g
Total Fat3.2 g
Saturated Fat1.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium1213 mg
Potassium67 mg
Calcium55 mg
Iron0.1 mg
Magnesium6.6 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline7.7 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.
BOILED DRESSING.— Take 1 tablespoon of sugar, 1 tablespoon of mustard, 1 tablespoon of salt, 1 tablespoon of oil or butter; stir together until smooth, and then add 3 eggs and beat well; add 1 cup vinegar and 1 cup milk
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