Curry Salad Dressing

Name: Curry Salad Dressing
Ingredients: y2 teaspoon curry powder; 1 tablespoon tarragon vinegar or lemon juice; 6 tablespoons olive oil or salad oil; y2 teaspoon onion salt; ^4 teaspoon pepper

From The Fredericksburg home kitchen cook book, 1921

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

8Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories8.1 kcal

Protein0.3 g

Carbohydrates2 g

Fiber0.7 g

Sugars0.4 g

Total Fat0.2 g

Saturated Fat13 g

Monounsaturated Fat57 g

Polyunsaturated Fat7.4 g

Omega-30.5 g

Cholesterol0 mg

Sodium1167 mg

Potassium35 mg

Calcium9.5 mg

Iron0.3 mg

Magnesium4.5 mg

Phosphorus5.8 mg

Zinc0.1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0.2 mcg

Vitamin E0.3 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.7 mcg

Choline1.5 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 10. The excerpt below is the record exactly as published.

Curry Salad Dressing. y2 teaspoon curry powder, 1' tablespoon tarragon vinegar or lemon juice, 6 tablespoons olive oil or salad oil, y2 teaspoon onion salt, ^4 teaspoon pepper

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