Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: 1 teaspoon Pure Gold mustard; 1 teaspoon salt; } teaspoon Pure Gold cayenne; 1 tablespoon sugar; 14 tablespoons flour; yolks of two eggs; 2 tablespoons of melted butter; 1 cup of milk; } cup vinegar

From Blue Ribbon and Pure Gold cook book, 1905

Presented as published in 1905. 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

573Calories

15 gProtein

34 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories573 kcal

Protein15 g

Carbohydrates34 g

Fiber0.5 g

Sugars25 g

Total Fat40 g

Saturated Fat18 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol87 mg

Sodium2491 mg

Potassium422 mg

Calcium322 mg

Iron0.9 mg

Magnesium38 mg

Phosphorus279 mg

Zinc1.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.3 mcg

Vitamin C0.9 mg

Vitamin A286 mcg

Vitamin E3 mg

Vitamin K2.9 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.2 mg

Folate21 mcg

Choline49 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 35. The excerpt below is the record exactly as published.

Boiled Salad Dressing—1 teaspoon Pure Gold mustard, 1 teaspoon salt, } teaspoon Pure Gold cayenne, 1 tablespoon sugar, 14 tablespoons flour, yolks of two eggs, 2 tablespoons of melted butter, 1 cup of milk, } cup vinegar

Cook this with the app: pantry check, scaling, and the assistant.