Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: 1 tablespoon salt; 1 dessert spoon mustard; 114 tablespoons sugar; 2 grains cayenne pepper (pinch); l%4 tablespoon flour; 2 eggs; 34 cup milk; 34 cup vinegar; 114 teaspoons butter

From The Carbon County cook book, 1926

Starch may be used instead of flour.

Presented as published in 1926. 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

250Calories

7 gProtein

35 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories250 kcal

Protein7 g

Carbohydrates35 g

Fiber0 g

Sugars28 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol35 mg

Sodium7073 mg

Potassium294 mg

Calcium243 mg

Iron0.7 mg

Magnesium26 mg

Phosphorus203 mg

Zinc0.9 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A58 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate16 mcg

Choline33 mg

Caffeine0 mg

Water333 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 49. The excerpt below is the record exactly as published.

Boiled Salad Dressing. 1 tablespoon salt, 1 dessert spoon mustard, 114 tablespoons sugar, 2 grains cayenne pepper (pinch), l%4 tablespoon flour, 2 eggs, 34, cup milk, 34 cup vinegar, 114 tea- spoons butter

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