dairy-freenut-freesoy-freefish-freeshellfish-free
Dressing With Bacon Fat
From The Rural cook book, 1907
Serves 1
This dressing is particularly good with endive or lettuce, alone or with eggs.
Presented as published in 1907. 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
410Calories
18 gProtein
15 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein18 g
Carbohydrates15 g
Fiber0.3 g
Sugars0 g
Total Fat29 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.1 mg
Potassium77 mg
Calcium12 mg
Iron1 mg
Magnesium8.7 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.3 mg
Folate37 mcg
Choline0 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.
Dressing With Bacon Fat,— Cook two tablespoon fuls of flour and a dash of paprika or red pepper in five tablespoon fuls of hot bacon fat. Add four or five tablespoonfuls of vinegar and half a cupful of water. Stir and cook until boiling. Then gradually pour over the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.