Italian Dressing
From My best 250 recipes, 1907
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
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein0.7 g
Carbohydrates7 g
Fiber0.4 g
Sugars4.3 g
Total Fat0.2 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium1331 mg
Potassium99 mg
Calcium5.9 mg
Iron0.3 mg
Magnesium5.5 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water33 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 17. The excerpt below is the record exactly as published.
ITALIAN DRESSING Put in a bowl half a teaspoonful of salt, a dash of cayenne, a teaspoonful of tomato paste, or a tablespoonful of tomato ketchup; add gradu- My Best 250 Recipes 61 ally, mixing all the while, four tablespoonfuls of olive oil. Add one clove of garlic that has been mashed to a pulp, and a tablespoonful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.