vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mustard Dressing
From The Landmarks club cook book, 1903
Serves 6
Store in a bottle for later use.
Presented as published in 1903. 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
32Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.4 g
Carbohydrates2.6 g
Fiber0.3 g
Sugars2.3 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium102 mg
Potassium25 mg
Calcium12 mg
Iron0.3 mg
Magnesium5.3 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 45. The excerpt below is the record exactly as published.
MUSTARD DRESSING. * Three even tablespoons mustard, one even tablespoon sugar, one egg well beaten and mixed with sugar and mustard to a paste; one teacup vinegar. Put in double boiler and cook well. When cool, add one tablespoonful of oil
Cook this with the app: pantry check, scaling, and the assistant.