Oil Salad Dressing

Name: Oil Salad Dressing
Ingredients: the yolks of two raw eggs; one level teaspoon of mustard; two tablespoons of vinegar; quarter of a saltspoon of pepper; as much salad oil as is required to make about half a pint of dressing

From Home dissertations, 1891

Presented as published in 1891. 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

2091Calories

13 gProtein

5 gCarbs

228 gFat

Full nutrition (34 nutrients)

Calories2091 kcal

Protein13 g

Carbohydrates5 g

Fiber1.8 g

Sugars0.5 g

Total Fat228 g

Saturated Fat20 g

Monounsaturated Fat168 g

Polyunsaturated Fat30 g

Omega-30.3 g

Cholesterol372 mg

Sodium203 mg

Potassium230 mg

Calcium89 mg

Iron2.5 mg

Magnesium26 mg

Phosphorus215 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A162 mcg

Vitamin E75 mg

Vitamin K26 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate48 mcg

Choline295 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 108. The excerpt below is the record exactly as published.

OIL SALAD DRESSING. Put in a bowl the yolks of two raw eggs, one level teaspoon of mustard, two tablespoons of vinegar, quarter of a saltspoon of pepper, and as much salad oil as is required to make about half a pint of dressing

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