Quick-Made Salad Dressing
From The Memorial Hall cook book, 1919
Recipe contributed by Mrs. Elizabeth S. Roessler.
Presented as published in 1919. 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
145Calories
3 gProtein
31 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein3.5 g
Carbohydrates31 g
Fiber3.3 g
Sugars5.5 g
Total Fat4.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium1177 mg
Potassium651 mg
Calcium25 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate25 mcg
Choline20 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 19. The excerpt below is the record exactly as published.
Quick-Made Salad Dressing Mash a large, fresh-boiled potato while hot, and add a heaping tsp. of butter. Mix 1 tsp. of sugar, % tsp. of salt, 1 tsp. of made mustard (or V2 tsp. of dry mustard) , and 2 tblsps. of vinegar
Cook this with the app: pantry check, scaling, and the assistant.