vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Los Angeles Dressing
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
249Calories
6 gProtein
3 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein6.2 g
Carbohydrates2.7 g
Fiber0 g
Sugars0.8 g
Total Fat24 g
Saturated Fat9.4 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol40 mg
Sodium407 mg
Potassium42 mg
Calcium25 mg
Iron0 mg
Magnesium3 mg
Phosphorus24 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.1 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.
LOS ANGELES DRESSING 4 egg yolks, slightly beaten 1 teaspoon mustard 14 cup olive oil Few grains cayenne 1 tablespoon lemon juice 1 cup whipping cream 11% tablespoons vinegar 1 teaspoon sugar 1 teaspoon salt 114 tablespoons grated horse-radish root
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