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Creamy Mustard Dressing
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
832Calories
5 gProtein
10 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein5.2 g
Carbohydrates9.5 g
Fiber0.5 g
Sugars0.2 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol241 mg
Sodium2504 mg
Potassium246 mg
Calcium160 mg
Iron0.2 mg
Magnesium21 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
2 teaspoonfuls mustard % cupful vinegar 2 tablespoonfuls hot water 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.