Cooked Salad Dressing

Name: Cooked Salad Dressing
Ingredients: 1 teaspoon mustard; 14 teaspoon salt; 2 tablespoons flour; 3 tablespoons sugar; 14 cup vinegar; 1 cup water; dash of red pepper; 2 eggs beaten slightly

From The Carbon County cook book, 1926

Presented as published in 1926. 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

221Calories

2 gProtein

51 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories221 kcal

Protein2.1 g

Carbohydrates51 g

Fiber0.4 g

Sugars38 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium652 mg

Potassium66 mg

Calcium19 mg

Iron1.1 mg

Magnesium12 mg

Phosphorus29 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate33 mcg

Choline0 mg

Caffeine0 mg

Water313 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 49. The excerpt below is the record exactly as published.

Cooked Salad Dressing. 1 teaspoon mustard, 14 teaspoon salt, | 2 ate ra 2 tablespoons flour, 3 tablespoons sugar, 14 cup vinegar, 1 cup water, dash of red pepper, 2 eggs beaten slightly

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