Dressing for Lettuce

Name: Dressing for Lettuce
Ingredients: the yolks of two hard-boiled eggs; a teaspoon salad oil; half a teaspoon salt; one-half teaspoon prepared mustard; one-half teacup vinegar

From Council cook book, 1908

Presented as published in 1908. 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

218Calories

13 gProtein

1 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories218 kcal

Protein13 g

Carbohydrates1.3 g

Fiber0.1 g

Sugars1.2 g

Total Fat15 g

Saturated Fat3.6 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol373 mg

Sodium1323 mg

Potassium133 mg

Calcium60 mg

Iron1.3 mg

Magnesium13 mg

Phosphorus180 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E2.6 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water190 g

As published

This recipe was extracted from Council cook book (1908), page 29. The excerpt below is the record exactly as published.

Dressing for Lettuce. Rub the yolks of two hard-boiled eggs to a paste, adding a teaspoon salad oil or melted butter, being careful to add only a few drops at a time. Add half a teaspoon salt, one-half teaspoon prepared mustard. Go to FRED T. KNOLES, 2000 Fillmore Street, for Hard- ware, Cooking Utensils, Paints, Oils, Varnishes, Etc. Telephone West 1855 : : : 90 COUNCIL COOK BOOK. very little pepper, two tablespoons white sugar. Stir very hard, then pour in gradually one-half teacup vinegar

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