Mustard Dressing for Potato Salad

Name: Mustard Dressing for Potato Salad
Ingredients: 1 teaspoon sugar; 1 teaspoon butter; 1 teaspoon flour; 1 teaspoon mustard; Yolk of 1 egg; 2-3 cup vinegar

From The Edwardsville cook book, 1906

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

129Calories

7 gProtein

7 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories129 kcal

Protein6.8 g

Carbohydrates6.9 g

Fiber0.2 g

Sugars4.5 g

Total Fat8.6 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol196 mg

Sodium134 mg

Potassium85 mg

Calcium42 mg

Iron1.2 mg

Magnesium11 mg

Phosphorus115 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate28 mcg

Choline147 mg

Caffeine0 mg

Water195 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 21. The excerpt below is the record exactly as published.

MUSTARD DRESSING FOR POTATO SALAD. 1 teaspoon sugar. 1 teaspoon butter. 1 teaspoon flour. Mrs. William Ahrens. 1 teaspoon mustard. Yolk of 1 egg. 2-3 cup vinegar

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