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Mrs. Jackson's Salad Dressing

Name: Mrs. Jackson's Salad Dressing
Yield: 8 servings
Ingredients: 1 teaspoon of dry mustard; 1 teaspoon of salt (scant measure); 1 tablespoon of sugar; yolks of 2 raw eggs; a scant ½ cup of butter or oil; ½ cup of vinegar, or lemon juice

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. 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

1 gProtein

3 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein0.9 g

Carbohydrates2.9 g

Fiber0.1 g

Sugars2 g

Total Fat15 g

Saturated Fat8.8 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol81 mg

Sodium294 mg

Potassium24 mg

Calcium8.2 mg

Iron0.2 mg

Magnesium2.6 mg

Phosphorus21 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C6 mg

Vitamin A130 mcg

Vitamin E0.5 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate9.9 mcg

Choline39 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 45. The excerpt below is the record exactly as published.

MRS. JACKSON'S SALAD DRESSING 1 teaspoon of dry mustard, 1 teaspoon of salt (scant measure), 16£ DRESSINGS FOR SALADS 1 tablespoon of sugar, Beat with the yolks of 2 raw eggs, Add a scant ^ cup of butter or oil, a few drops at a time, The beaten whites of the eggs, ^ cup of vinegar, or lemon juice

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