Roquefort Dressing
From Dining in--Minneapolis/St. Paul cookbook, 1900
Store any unused dressing in the refrigerator. This has been our most popular dressing over the years, the family’s recipe.
Presented as published in 1900. 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
1200Calories
50 gProtein
17 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1200 kcal
Protein50 g
Carbohydrates17 g
Fiber0.2 g
Sugars8.9 g
Total Fat104 g
Saturated Fat57 g
Monounsaturated Fat34 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol264 mg
Sodium5285 mg
Potassium306 mg
Calcium1543 mg
Iron1.4 mg
Magnesium75 mg
Phosphorus929 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A672 mcg
Vitamin E4.7 mg
Vitamin K7.4 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.7 mg
Folate117 mcg
Choline1.4 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 40. The excerpt below is the record exactly as published.
ROQUEFORT DRESSING 1 large head iceberg 12 blackolives, lettuce, coarsely torn pits removed 2 tomatoes, each ROQUEFORT DRESSING cut in 6 wedges In individual salad bowls, divide the lettuce and top with the tomatoes, olives, and Roquefort Dressing. Serve immediately. 114 MURRAY'S ROQUEFORT DRESSING Y%, pound Roquefort cheese 1 tablespoon lemon juice 1 (8-ounce) carton 1 tablespoon apple cider sour cream vinegar 2to3 teaspoons sugar 1 tablespoon salad oil % teaspoon seasoning salt %4 cup whipping cream Ys teaspoon garlic powder Y2 teaspoon chopped chives
Cook this with the app: pantry check, scaling, and the assistant.