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Eggless Boiled Salad Dressing

Name: Eggless Boiled Salad Dressing
Yield: 6 servings
Ingredients: % t-spoon mustard; V4, t-spoon celery salt; 1 t-spoon salt; 1 tbls. flour; 1/8 t-spoon pepper; 1 tbls. sugar; 3 tbls. vinegar; 1 cup cream

From Atlanta women's club cook book, 1921

Serves 6

Mrs. T. F. Abercrombie.

Presented as published in 1921. 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

149Calories

1 gProtein

5 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories149 kcal

Protein1 g

Carbohydrates4.7 g

Fiber0.1 g

Sugars2.1 g

Total Fat14 g

Saturated Fat8 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol40 mg

Sodium402 mg

Potassium45 mg

Calcium30 mg

Iron0.2 mg

Magnesium4.2 mg

Phosphorus26 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.2 mcg

Choline0.1 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 38. The excerpt below is the record exactly as published.

EGGLESS BOILED SALAD DRESSING. % t-spoon mustard. V4, t-spoon celery salt. 1 t-spoon salt. 1 tbls. flour. 1/8 t-spoon pepper. 1 tbls. sugar. 3 tbls. vinegar. 1 cup cream

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