Nice Dressing
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Excellent with cold asparagus.
Presented as published in 1909. 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
154Calories
7 gProtein
7 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein6.8 g
Carbohydrates7.1 g
Fiber1.7 g
Sugars0.9 g
Total Fat11 g
Saturated Fat20 g
Monounsaturated Fat81 g
Polyunsaturated Fat12 g
Omega-30.8 g
Cholesterol367 mg
Sodium419 mg
Potassium214 mg
Calcium107 mg
Iron2.6 mg
Magnesium20 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.8 mcg
Vitamin C14 mg
Vitamin A172 mcg
Vitamin E1.5 mg
Vitamin K146 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate67 mcg
Choline283 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 29. The excerpt below is the record exactly as published.
NICE DRESSING. Take the yolk of one hard-boiled egg, rub thru a sieve, mix in a bowl with the yolk of one raw egg ; add a pinch of salt, a dash of cayenne pepper and one tablespoonful mustard. While stirring one way with a wooden spoon, add slowly and alternately eight tablespoonfuls olive or salad oil and two tablespoonfuls lemon or lime juice, lastly add two tablespoonfuls finely-chopped olives
Cook this with the app: pantry check, scaling, and the assistant.