vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cheese Dressing
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
367Calories
1 gProtein
2 gCarbs
40 gFat
Full nutrition (31 nutrients)
Calories367 kcal
Protein0.8 g
Carbohydrates2 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat7.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol3.3 mg
Sodium390 mg
Potassium16 mg
Calcium27 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A25 mcg
Vitamin E4.5 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 105. The excerpt below is the record exactly as published.
Cheese Dressing Add 2 tablespoons of Roquefort, or grated dairy cheese
Cook this with the app: pantry check, scaling, and the assistant.