East Indian Salad Dressing

Name: East Indian Salad Dressing
Ingredients: the yolks of two hard-boiled eggs; half a cup of sweet oil; a teaspoon of curry powder; two tablespoons of tarragon vinegar; salt to taste; cayenne to taste

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

167Calories

13 gProtein

2 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories167 kcal

Protein13 g

Carbohydrates2.3 g

Fiber1.1 g

Sugars1.2 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol373 mg

Sodium127 mg

Potassium161 mg

Calcium62 mg

Iron1.7 mg

Magnesium16 mg

Phosphorus182 mg

Zinc1.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C0.2 mg

Vitamin A149 mcg

Vitamin E1.5 mg

Vitamin K2.3 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate45 mcg

Choline295 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

EAST INDIAN SALAD DRESSING Rub the yolks of two hard-boiled eggs smooth with half a cup of sweet oil, a teaspoon of curry powder, two table- spoons of tarragan vinegar, salt and cayenne to taste

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