Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: 3 egg yolks; 1 teaspoon salt; 4 tablespoons olive oil; 4 cup melted butter; 2 tablespoons vinegar; 1 tablespoon lemon juice; 3 teaspoon pepper; ½ teaspoon cayenne

From What to Have for Dinner, 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

6375Calories

16 gProtein

7 gCarbs

714 gFat

Full nutrition (34 nutrients)

Calories6375 kcal

Protein16 g

Carbohydrates7.2 g

Fiber2.1 g

Sugars1.1 g

Total Fat714 g

Saturated Fat443 g

Monounsaturated Fat239 g

Polyunsaturated Fat31 g

Omega-33.1 g

Cholesterol1852 mg

Sodium2430 mg

Potassium339 mg

Calcium243 mg

Iron1 mg

Magnesium32 mg

Phosphorus223 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C6.9 mg

Vitamin A5916 mcg

Vitamin E23 mg

Vitamin K73 mcg

Vitamin B60.1 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.6 mg

Folate31 mcg

Choline164 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 9. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING. 3 egg yolks 1 teaspoon salt 4 tablespoons olive oil 4 teaspoon mustard 4 cup melted butter 3 teaspoon pepper 2 tablespoons vinegar % teaspoon cayenne 1 tablespoon lemon juice

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