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Japanese Salad Dressing

Name: Japanese Salad Dressing
Yield: 1 servings
Ingredients: Eggs (yolks only), 2; Lemon-juice, 1 teaspoon; Salt, a pinch; Oil, and paprika; Whipped cream

From Around-the-world cook book, 1913

Serves 1

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

144Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein13 g

Carbohydrates1.1 g

Fiber0 g

Sugars0.5 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium9842 mg

Potassium145 mg

Calcium62 mg

Iron1.8 mg

Magnesium13 mg

Phosphorus198 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C2 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline294 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.

JAPANESE SALAD DRESSING Eggs (yolks only), 2, Lemon- juice, 1 teaspoon, Salt, a pinch. Oil, and paprika. Whipped cream

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