Relish Dressing
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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
621Calories
6 gProtein
20 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein5.9 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat58 g
Saturated Fat31 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol150 mg
Sodium3585 mg
Potassium131 mg
Calcium81 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus80 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate7.1 mcg
Choline2.5 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 30. The excerpt below is the record exactly as published.
RELISH DRESSING 1 teaspoon mustard. 1 tablespoon melted butter. 1}^ teaspoons salt. 1 egg yolk. }/2 tablespoon flour. , }/s cup hot vinegar. 1 tablespoon sugar. J^ teaspoon celery seed. Few grains cayenne. % cup thick cream
Cook this with the app: pantry check, scaling, and the assistant.