Chantilly Salad Dressing
From Anson County cook book, 1928
Presented as published in 1928. 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
510Calories
22 gProtein
69 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein22 g
Carbohydrates69 g
Fiber0.9 g
Sugars49 g
Total Fat16 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium220 mg
Potassium1112 mg
Calcium147 mg
Iron3.7 mg
Magnesium81 mg
Phosphorus374 mg
Zinc2.4 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C231 mg
Vitamin A240 mcg
Vitamin E1.8 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate211 mcg
Choline455 mg
Caffeine0 mg
Water662 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.
IANTILLY SALAD DRESSING V2 cup lemon juice 1 cup pineapple juice 1 teaspoon corn starch 1 cu^o orange juice Yolk of 3 eggs 1 teaspoon vanilla.
Cook this with the app: pantry check, scaling, and the assistant.