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Mustard Dressing

Name: Mustard Dressing
Yield: 2 servings
Ingredients: half box mustard; yolks three eggs; one cup sugar; one tablespoon butter; one teaspoon salt; pod of red pepper; one pint good vinegar

From How we cook in Tennessee .., 1906

Serves 2

This will keep for months in a cool place.

Presented as published in 1906. 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

545Calories

10 gProtein

102 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein9.8 g

Carbohydrates102 g

Fiber0.4 g

Sugars101 g

Total Fat13 g

Saturated Fat2.4 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol295 mg

Sodium1348 mg

Potassium148 mg

Calcium64 mg

Iron1.6 mg

Magnesium16 mg

Phosphorus169 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.5 mcg

Vitamin C18 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.2 mg

Folate42 mcg

Choline221 mg

Caffeine0 mg

Water302 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 52. The excerpt below is the record exactly as published.

Mustard Dressing. — Half box mustard, yolks three eggs, one 92 HOW WE COOK IN TENNESSEE. cup sugar, one tablespoon butter, one teaspoon salt, pod of red pepper, one pint good vinegar

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