Boiled Salad Dressing No. 2

Name: Boiled Salad Dressing No. 2
Ingredients: 4 T. flour; 4 T. sugar; 3 t. salt; I/3 t. mustard; 2 eggs; Yz c. vinegar

From Cooking in the elementary schools, January, 1922, 1922

This makes a very thick dressing. May be thinned by adding milk, cream or whipped cream.

Presented as published in 1922. 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

330Calories

3 gProtein

74 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories330 kcal

Protein3.4 g

Carbohydrates74 g

Fiber0 g

Sugars50 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7005 mg

Potassium48 mg

Calcium20 mg

Iron1.9 mg

Magnesium11 mg

Phosphorus39 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate50 mcg

Choline0 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 10. The excerpt below is the record exactly as published.

BOILED SALAD DRESSING NO. 2 4 T. flour a little paprika 4 T. sugar I/3 t. mustard 3 t. salt \ 1 c. water 2 eggs Yz c. vinegar

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