Cooked Salad Dressing (No 2)

Name: Cooked Salad Dressing (No 2)
Ingredients: 1 tbsp. sugar; ^ tap. salt; J tsp. mustard; 1 cup vinegar; i cup water; 2 eggs; 1 tbsp. butter; I tsp. white pepper

From Public school household science, 1905

Presented as published in 1905. 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

243Calories

13 gProtein

15 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories243 kcal

Protein13 g

Carbohydrates15 g

Fiber0.7 g

Sugars13 g

Total Fat21 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium1352 mg

Potassium154 mg

Calcium88 mg

Iron2.2 mg

Magnesium20 mg

Phosphorus217 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0.5 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 36. The excerpt below is the record exactly as published.

COOKED SALAD DRESSING (No 2). 1 tbsp. sugar. ^ tap. salt. J tsp. mustard. 1 cup vinegar, i cup water. 2 eggs. 1 tbsp. butter. I tsp. white pepper

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