Boiled Dressing
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
238Calories
13 gProtein
14 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein13 g
Carbohydrates14 g
Fiber0.2 g
Sugars13 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol372 mg
Sodium2540 mg
Potassium152 mg
Calcium75 mg
Iron1.9 mg
Magnesium17 mg
Phosphorus213 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 64. The excerpt below is the record exactly as published.
Boiled Dressing f c vinegar a speck of cayenne 1 tp salt 1 tp mustard 1 tb sugar 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.