gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dressing for Chicken Salad
From Twentieth century home cook book, 1905
Serves 6
If wished, chopped capers and olives can be added to the salad. If put on ice, this dressing can be made some hours before using.
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
50Calories
3 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein3.4 g
Carbohydrates3.9 g
Fiber0.5 g
Sugars2.6 g
Total Fat2.5 g
Saturated Fat6.4 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.8 g
Omega-30.2 g
Cholesterol93 mg
Sodium844 mg
Potassium60 mg
Calcium20 mg
Iron0.6 mg
Magnesium5.3 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C8.9 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate14 mcg
Choline75 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 86. The excerpt below is the record exactly as published.
yolks of three eggs, one-half teaspoonful of dry inustard, one-half spoonful of sugar, a pinch of cayenne pepper, one-half spoonful of salt, one teacup best olive oil, juice of one large lemon
Cook this with the app: pantry check, scaling, and the assistant.