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French Salad Dressing No. 2

Name: French Salad Dressing No. 2
Yield: 1 servings
Ingredients: 3 yolks hard-boiled eggs; 2 tablespoonfuls vinegar; 3 tablespoonfuls olive oil; Tablespoonful of mustard; Salt and cayenne

From Mrs. Maclurcan's cookery book, 1899

Serves 1

Presented as published in 1899. 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

248Calories

20 gProtein

3 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories248 kcal

Protein20 g

Carbohydrates2.6 g

Fiber0.7 g

Sugars1.9 g

Total Fat16 g

Saturated Fat11 g

Monounsaturated Fat35 g

Polyunsaturated Fat6 g

Omega-30.3 g

Cholesterol560 mg

Sodium366 mg

Potassium214 mg

Calcium87 mg

Iron2.1 mg

Magnesium23 mg

Phosphorus277 mg

Zinc1.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C0.1 mg

Vitamin A224 mcg

Vitamin E1.6 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.2 mg

Folate67 mcg

Choline441 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 61. The excerpt below is the record exactly as published.

EENCH SALAD DEESSINQ. No. 2. 3 yolks hard-boiled eggs 2 tablespoonfuls vinegar 3 tablespoonfuls olive oil Salt and cayenne Tablespoonful of mustard

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