vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Dressing
From The household cook book, 1902
Serves 1
It will keep 2 weeks in a cool place.
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
560Calories
28 gProtein
26 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein28 g
Carbohydrates26 g
Fiber0.7 g
Sugars25 g
Total Fat34 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.2 g
Cholesterol616 mg
Sodium7490 mg
Potassium607 mg
Calcium416 mg
Iron3 mg
Magnesium58 mg
Phosphorus574 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C0.1 mg
Vitamin A412 mcg
Vitamin E2.1 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate72 mcg
Choline487 mg
Caffeine0 mg
Water571 g
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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