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Cooked Olive Oil Dressing

Name: Cooked Olive Oil Dressing
Yield: 1 servings
Ingredients: 1 teaspoons mustard; 2 tablespoons olive oil; 1 teaspoon salt; Vg cup vinegar diluted with cold water to make 44 cup; 2 teaspoons powdered sugar; Few grains cayenne; 2 eggs, slightly beaten

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

189Calories

13 gProtein

7 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories189 kcal

Protein13 g

Carbohydrates6.6 g

Fiber0.2 g

Sugars5.9 g

Total Fat9.7 g

Saturated Fat7.3 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol372 mg

Sodium2537 mg

Potassium149 mg

Calcium68 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus209 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.

COOKED OLIVE OIL DRESSING 1% teaspoons mustard 2 tablespoons olive oil 1 teaspoon salt Vg cup vinegar diluted with 2 teaspoons powdered sugar cold water to make 44 cup Few grains cayenne 2 eggs, slightly beaten

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