Boiled Dressing
From The Warrenton cook book, 1951
Presented as published in 1951. 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
1224Calories
24 gProtein
234 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories1224 kcal
Protein24 g
Carbohydrates234 g
Fiber0 g
Sugars236 g
Total Fat46 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol151 mg
Sodium2617 mg
Potassium1107 mg
Calcium910 mg
Iron0.1 mg
Magnesium89 mg
Phosphorus746 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water705 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.
BoILED DRESSING Zee ee LOU 2 egg yee ie sucar 3 Ce il Ie OGyinustarcd 14 c. vinegar I t. salt 22 Pe DUELeS
Cook this with the app: pantry check, scaling, and the assistant.