French

Roquefort Cheese Salad Dressing

Name: Roquefort Cheese Salad Dressing
Cuisine: French
Ingredients: two tablespoons of the cheese; a wineglass of olive oil; a tablespoon of cider or tarragon vinegar; salt to taste; paprika to taste

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

116Calories

7 gProtein

1 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories116 kcal

Protein6.5 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.1 g

Total Fat9.3 g

Saturated Fat5.9 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.4 g

Cholesterol27 mg

Sodium552 mg

Potassium39 mg

Calcium203 mg

Iron0.2 mg

Magnesium9.9 mg

Phosphorus121 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A90 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline0 mg

Caffeine0 mg

Water26 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 23. The excerpt below is the record exactly as published.

ROQUEFORT CHEESE SALAD DRESSING Mash two tablespoons of the cheese with a fork and add, by degrees, a wineglass of olive oil, a tablespoon of cider or tarragon vinegar, salt and paprika to taste

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