Dutch Salad

Name: Dutch Salad
Ingredients: taking the yolks of hard boiled eggs; rubbed smooth with olive oil; some fresh mustard which has been mixed; vinegar to taste; red pepper and salt; Worcester sauce; a little onion juice

From Southern Recipes, 1913

The more vegetables you have, the more dressing you will need.

Presented as published in 1913. 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

215Calories

13 gProtein

4 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories215 kcal

Protein13 g

Carbohydrates3.8 g

Fiber0.8 g

Sugars2.2 g

Total Fat11 g

Saturated Fat37 g

Monounsaturated Fat155 g

Polyunsaturated Fat21 g

Omega-31.5 g

Cholesterol373 mg

Sodium382 mg

Potassium212 mg

Calcium82 mg

Iron1.8 mg

Magnesium22 mg

Phosphorus204 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C3.4 mg

Vitamin A150 mcg

Vitamin E1.1 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 7. The excerpt below is the record exactly as published.

DUTCH SALAD Make the dressing by taking the yolks of liard boiled eggs rubbed smooth with olive oil, then put in some fresh jnustard which has heen mixed with a little water (chowchow mustard) French mustard, vinegar to taste. SALADS 29 also red pepper and salt, Worcester sauce, a little onion juice

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