Boiled Salad Dressing

Name: Boiled Salad Dressing
Ingredients: 1 tablespoon salt; 1 1/2 tablespoons sugar; 1 teaspoon mustard; 4 tablespoon flour; A little pepper; 1/4 cup vinegar; 2 eggs; 3/4 cup milk; 1 tablespoon butter

From The Central cook book, 1924

Mrs. W. H. Harris.

Presented as published in 1924. 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

517Calories

25 gProtein

69 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories517 kcal

Protein25 g

Carbohydrates69 g

Fiber6.6 g

Sugars28 g

Total Fat28 g

Saturated Fat6.9 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol425 mg

Sodium7279 mg

Potassium801 mg

Calcium411 mg

Iron6.1 mg

Magnesium89 mg

Phosphorus467 mg

Zinc2.7 mg

Copper0.5 mg

Manganese3.5 mg

Vitamin D3.8 mcg

Vitamin C0 mg

Vitamin A225 mcg

Vitamin E1.4 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B121.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate102 mcg

Choline329 mg

Caffeine0 mg

Water307 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 16. The excerpt below is the record exactly as published.

Boiled Salad Dressing ¥ tablespoon salt. 1% tablespoons sugar. 1 teaspoon mustard. 4 tablespoon flour. A little pepper. 1g cup vinegar. 2 eggs. 34 cup milk. 1 tablespoon butter

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