Dressing for Cold Meat or Fish

Name: Dressing for Cold Meat or Fish
Ingredients: a cup of French dressing; a finely chopped green pepper; a pimiento; a small onion, grated; a teaspoon of finely chopped parsley

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1474Calories

2 gProtein

22 gCarbs

157 gFat

Full nutrition (33 nutrients)

Calories1474 kcal

Protein1.9 g

Carbohydrates22 g

Fiber2.6 g

Sugars6.4 g

Total Fat157 g

Saturated Fat28 g

Monounsaturated Fat46 g

Polyunsaturated Fat76 g

Cholesterol0 mg

Sodium1481 mg

Potassium281 mg

Calcium50 mg

Iron0.9 mg

Magnesium16 mg

Phosphorus51 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A64 mcg

Vitamin E18 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate31 mcg

Choline9.3 mg

Caffeine0 mg

Water189 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

DRESSING FOR COLD MEAT OR FISH Beat a cup of French dressing with an egg-beater until creamy, then add a finely chopped green pepper, a pimiento, a small onion, grated, and a teaspoon of finely chopped parsley

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