Cooked Salad Dressing

Name: Cooked Salad Dressing
Ingredients: one tablespoon of flour; one teaspoon salt; one teaspoon mustard; one tablespoon sugar; a speck of cayenne pepper; two tablespoons of melted butter; two egg yolks; three fourths cup of milk; three tablespoons of vinegar

From Principles of cooking, 1914

Presented as published in 1914. 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

505Calories

13 gProtein

28 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories505 kcal

Protein13 g

Carbohydrates28 g

Fiber0.2 g

Sugars21 g

Total Fat38 g

Saturated Fat17 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol80 mg

Sodium2466 mg

Potassium301 mg

Calcium240 mg

Iron0.6 mg

Magnesium28 mg

Phosphorus207 mg

Zinc0.9 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A243 mcg

Vitamin E2.7 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate14 mcg

Choline38 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.

Cooked Salad Dressing. — Mix one tablespoon of flour, one teaspoon salt, one teaspoon mustard, one tablespoon sugar, 62 FRUITS AND GREEN VEGETABLES _ anda speck of cayenne pepper. Add two tablespoons of melted butter, two egg yolks, and three fourths cup of milk. Cook in a double boiler until it thickens, stirring constantly. Then add three tablespoons of vinegar

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