Boiled Salad Dressing
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
338Calories
8 gProtein
49 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein8.2 g
Carbohydrates49 g
Fiber0.2 g
Sugars50 g
Total Fat8.1 g
Saturated Fat6.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol29 mg
Sodium2491 mg
Potassium380 mg
Calcium319 mg
Iron0.2 mg
Magnesium34 mg
Phosphorus262 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline43 mg
Caffeine0 mg
Water446 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 37. The excerpt below is the record exactly as published.
Boiled Salad Dressing. 3 raw eggs 3 tablespoon sugar. I tablespoon olive oil i teaspoon mustard or butter i cup milk I cup vinegar i even teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.