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Cream Tomato Salad Dressing
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
914Calories
8 gProtein
32 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories914 kcal
Protein8.1 g
Carbohydrates32 g
Fiber4.1 g
Sugars14 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium1035 mg
Potassium1133 mg
Calcium188 mg
Iron2.7 mg
Magnesium62 mg
Phosphorus208 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline3.2 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 51. The excerpt below is the record exactly as published.
Cream Tomato Salad Dressing. 1 cup cream. 1 cup tomatoes, strained. Y4 cup lemon juice; salt. 1 teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.