Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: four eggs; one-half cup of Nut Oil; one-half cup of lemon juice; one well-rounded teaspoonful of salt

From Healthful cookery, 1904

Strain before serving.

Presented as published in 1904. 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

1275Calories

26 gProtein

10 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories1275 kcal

Protein26 g

Carbohydrates10 g

Fiber0.4 g

Sugars3.9 g

Total Fat128 g

Saturated Fat57 g

Monounsaturated Fat55 g

Polyunsaturated Fat9.5 g

Omega-30.1 g

Cholesterol744 mg

Sodium2618 mg

Potassium404 mg

Calcium121 mg

Iron3.6 mg

Magnesium32 mg

Phosphorus406 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C48 mg

Vitamin A320 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate119 mcg

Choline594 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.

Boiled Salad Dressing. — Take four eggs, one- half cup of Nut Oil, one-half cup of lemon juice, one well-rounded teaspoonful of salt

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