vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Minnehaha Dressing
From The new practical housekeeping, 1890
Serves 1
Keeps nicely when corked tightly. Less eggs may be used with corn-starch.
Presented as published in 1890. 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
768Calories
17 gProtein
105 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein17 g
Carbohydrates105 g
Fiber0.7 g
Sugars101 g
Total Fat50 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol1165 mg
Sodium236 mg
Potassium147 mg
Calcium161 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus430 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.5 mcg
Vitamin C0.1 mg
Vitamin A389 mcg
Vitamin E2.7 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate150 mcg
Choline836 mg
Caffeine0 mg
Water298 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 491. The excerpt below is the record exactly as published.
Minnehaha Dressing. — ^Dissolve tablespoon mustard in a littlo vinegar, then add a little more of latter till half a pint is used ; mix in this gill sugar, more if wished sweeter, and two tablespoons soft, but not melted, butter ; let boil, place on back of range and adcK yolks of six eggs or four whole ones
Cook this with the app: pantry check, scaling, and the assistant.