vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cooked Salad Dressing
From The Landmarks club cook book, 1903
Serves 4
Recipe by Mrs. H. Kerckhoff.
Presented as published in 1903. 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
268Calories
5 gProtein
8 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories268 kcal
Protein4.7 g
Carbohydrates7.6 g
Fiber0 g
Sugars6.3 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.3 g
Cholesterol48 mg
Sodium6.2 mg
Potassium29 mg
Calcium18 mg
Iron0 mg
Magnesium1.8 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A57 mcg
Vitamin E1.6 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.5 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 47. The excerpt below is the record exactly as published.
COOKED SALAD DRESSING. Yolks of two eggs, two tablespoons olive oil or butter, two tablespoons sugar; salt, pepper, mustard, grated nutmeg; stir constantly over a slow fire ; when thick add half cup cream
Cook this with the app: pantry check, scaling, and the assistant.