Dressing for Vegetable Salads

Name: Dressing for Vegetable Salads
Ingredients: % cup salad oil; % cup vinegar or lemon juice; 1 can (1 cup) tomato soup; 4% cup sugar; 1 t. each of salt and worcestershire sauce; Garlic (if desired)

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

1220Calories

1 gProtein

59 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1220 kcal

Protein1.3 g

Carbohydrates59 g

Fiber0.9 g

Sugars55 g

Total Fat109 g

Saturated Fat8.3 g

Monounsaturated Fat82 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol0 mg

Sodium2376 mg

Potassium138 mg

Calcium19 mg

Iron0.7 mg

Magnesium9.8 mg

Phosphorus22 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A12 mcg

Vitamin E37 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline7.8 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 58. The excerpt below is the record exactly as published.

DRESSING FOR VEGETABLE SALADS % cup salad oil % cup vinegar or lemon juice 1 can (1 cup) tomato soup 4% cup sugar 1 t. each of salt and worcestershire sauce Garlic (if desired)

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