vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Dressing for Vegetable Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
87Calories
4 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein4 g
Carbohydrates9.6 g
Fiber2.9 g
Sugars2.5 g
Total Fat5.3 g
Saturated Fat2.1 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium32 mg
Potassium142 mg
Calcium28 mg
Iron0.6 mg
Magnesium9.3 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1.1 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 337. The excerpt below is the record exactly as published.
the yolk of an egg, stirring all the time to make a smooth paste; let cool; stir the yolks of 2 raw eggs with the cooked one; add j^ teaspoon of mustard, salt and sugar to taste. Stir in 1 tablespoon or more of olive oil, and the juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.