Frenchvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roquefort Dressing
From Atlanta women's club cook book, 1921
Serves 6
Mrs. T. D. Body.
Presented as published in 1921. 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
230Calories
4 gProtein
1 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein4 g
Carbohydrates1.3 g
Fiber0.5 g
Sugars0.2 g
Total Fat24 g
Saturated Fat4.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol14 mg
Sodium374 mg
Potassium45 mg
Calcium109 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A59 mcg
Vitamin E6.5 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline3.2 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 38. The excerpt below is the record exactly as published.
ROQUEFORT DRESSING. 6 tbls. roquefort cheese. l^ t-spoon paprika. 11/2 tbls. dry mustard. 1 tbls. vinegar. ■14 t-spoon salt. i/i cup salad oil. ■14 t-spoon pepper
Cook this with the app: pantry check, scaling, and the assistant.