vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Peanut Butter Salad Dressing
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
723Calories
37 gProtein
40 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories723 kcal
Protein37 g
Carbohydrates40 g
Fiber6.8 g
Sugars18 g
Total Fat48 g
Saturated Fat11 g
Monounsaturated Fat25 g
Polyunsaturated Fat9.3 g
Omega-30.1 g
Cholesterol563 mg
Sodium374 mg
Potassium832 mg
Calcium198 mg
Iron4.4 mg
Magnesium155 mg
Phosphorus610 mg
Zinc4.1 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D3.4 mcg
Vitamin C53 mg
Vitamin A256 mcg
Vitamin E5.2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate144 mcg
Choline454 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 115. The excerpt below is the record exactly as published.
PEANUT BUTTER SALAD DRESSING. Peanut butter, 4 tablespoons. Sugar, 1 tablespoon. Milk, 3 tablespoons Lemon, 1. Eggs, 3. Salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.