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Chiffonade Dressing
From Delta Gamma cook book, 1922
Serves 8
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
44Calories
2 gProtein
5 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein2.3 g
Carbohydrates4.8 g
Fiber1 g
Sugars3 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium695 mg
Potassium141 mg
Calcium32 mg
Iron0.6 mg
Magnesium7.3 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A42 mcg
Vitamin E0.6 mg
Vitamin K8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline40 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 35. The excerpt below is the record exactly as published.
Chiffonade Dressing yolk of 1 egg 1 hard-boiled egg 1 cup oil Yi cup chili sauce yi cup vinegar 1 teaspoon paprika 1 green pepper Yi teaspoon salt 2 pimentoes 1 tablespoon sugar 12 olives or sour pickles
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