vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cooked Salad Dressing
From The New century cook book, 1899
Serves 3
Presented as published in 1899. 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
783Calories
11 gProtein
139 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein11 g
Carbohydrates139 g
Fiber0.2 g
Sugars134 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol290 mg
Sodium2510 mg
Potassium224 mg
Calcium132 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus220 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate32 mcg
Choline196 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 62. The excerpt below is the record exactly as published.
Cooked Salad Dressing. Three teaspoonfuls salt, two teaspoonfuls mustard, pinch of pepper, two cups sugar; stir dry till mixed, add four well beaten eggs; mix well, add one cup vinegar. Cook over hot water till creamy, stirring all the time. When this is cool add one cup sour cream
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