Dressing for Fish and Sea Food Salads

Name: Dressing for Fish and Sea Food Salads
Ingredients: 1 slice stale bread; Yolks of 2 hard-boiled eggs; 1 garlic clove, crushed; 12 ripe olives, pitted; 1 teaspoon minced parsley; 2 dozen pinenuts; 1 cup olive oil; 2 tablespoons capers; Salt; 4 anchovy fillets; Pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

This dressing is suitable for fish and seafood salads.

Presented as published in 1936. 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

145Calories

9 gProtein

3 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories145 kcal

Protein9.4 g

Carbohydrates2.6 g

Fiber0.7 g

Sugars0.1 g

Total Fat11 g

Saturated Fat34 g

Monounsaturated Fat151 g

Polyunsaturated Fat20 g

Omega-31.4 g

Cholesterol9.4 mg

Sodium414 mg

Potassium66 mg

Calcium8 mg

Iron0.4 mg

Magnesium11 mg

Phosphorus38 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A20 mcg

Vitamin E2.1 mg

Vitamin K4.2 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate4.3 mcg

Choline1.1 mg

Caffeine0 mg

Water47 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 7. The excerpt below is the record exactly as published.

DRESSING FOR FISH AND SEA FOOD SALADS i slice stale bread Yolks of 2 hard-boiled eggs 1 garlic clove, crushed 12 ripe olives, pitted Vinegar 1 teaspoon minced parsley 2 dozen pinenuts 1 cup olive oil 2 tablespoons capers Salt 4 anchovy fillets Pepper

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