Roquefort Dressing
From The Wilson cook book, 1941
Dressing is thick and creamy.
Presented as published in 1941. 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
426Calories
25 gProtein
3 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein25 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars0.1 g
Total Fat35 g
Saturated Fat30 g
Monounsaturated Fat86 g
Polyunsaturated Fat33 g
Omega-39.1 g
Cholesterol102 mg
Sodium2637 mg
Potassium137 mg
Calcium757 mg
Iron0.9 mg
Magnesium37 mg
Phosphorus450 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A361 mcg
Vitamin E22 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate56 mcg
Choline0.6 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 48. The excerpt below is the record exactly as published.
quarter of a pound of domestic Roquefort cheese in a bowl. Add nine tablespoons (a little more than one-half cup) of Wesson Oil, little by little, until you get a smooth, even mixture, and then add one tablespoonful of vinegar. You will find the dressing thick and creamy— it just barely pours. Season with one quarter teaspoon salt, one-quarter teaspoon pepper and one-half teaspoon paprika
Cook this with the app: pantry check, scaling, and the assistant.