vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cold Mustard Dressing
From The art of German cooking and baking, 1922
Serves 1
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
275Calories
20 gProtein
2 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein20 g
Carbohydrates2.5 g
Fiber0.7 g
Sugars0.8 g
Total Fat20 g
Saturated Fat15 g
Monounsaturated Fat75 g
Polyunsaturated Fat31 g
Omega-38.2 g
Cholesterol573 mg
Sodium395 mg
Potassium246 mg
Calcium103 mg
Iron2.9 mg
Magnesium27 mg
Phosphorus323 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A241 mcg
Vitamin E20 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 80. The excerpt below is the record exactly as published.
COLD MUSTARD DRESSING. For Cold Lamb or Veal Roast. Quantity for 6 Persons. 2 hard boiled yolks of eggs 1 pinch of pepper 1 raw yolk of egg Sugar % cup of fine salad oil 1 tbsp. of cream Juice of % lemon 1 tbsp. of mustard Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.