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Cooked Salad Dressing

Name: Cooked Salad Dressing
Yield: 1 servings
Ingredients: Yolk 1 egg (well beaten); 1 t-spoon chopped parsley; 1 t-spoon sugar; 8 tbls. vinegar; 1 t-spoon salt; 1 boiled egg; 1 t-spoon mustard

From Atlanta women's club cook book, 1921

Serves 1

Recipe by Mrs. J. C. Duggan.

Presented as published in 1921. 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

184Calories

13 gProtein

5 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories184 kcal

Protein13 g

Carbohydrates5.2 g

Fiber0.2 g

Sugars4.7 g

Total Fat9.7 g

Saturated Fat3.1 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat2 g

Omega-30.1 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 37. The excerpt below is the record exactly as published.

COOKED SALAD DRESSING. Yolk 1 egg (well beaten). 1 t-spoon chopped parsley. 1 t-spoon sugar. 8 tbls. vinegar. 1 t-spoon salt. 1 boiled egg. 1 t-spoon mustard

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