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Boiled Salad Dressing

Name: Boiled Salad Dressing
Yield: 1 servings
Ingredients: One teaspoon of mustard (heaping); 1 tablespoon of sugar; 2 tablespoons of cream; 1 egg; 1 teaspoon of melted butter; 6 tablespoons vinegar

From Magnet users cook book, 1920

Serves 1

Recipe by Mrs. Geo. Christie, Campbell Settlement, York County, N. B.

Presented as published in 1920. 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

272Calories

7 gProtein

14 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories272 kcal

Protein7.2 g

Carbohydrates14 g

Fiber0.2 g

Sugars13 g

Total Fat19 g

Saturated Fat9.8 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol226 mg

Sodium139 mg

Potassium109 mg

Calcium56 mg

Iron1 mg

Magnesium11 mg

Phosphorus126 mg

Zinc0.8 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A111 mcg

Vitamin E0.6 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline148 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 10. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING. One teaspoon of mustard (heaping), I tablespoon of sugar, 2 tablespoons of cream, 1 egg, 1 teaspoon of melted but- ter, 6 tablespoons vinegar

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