vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Russian Salad Dressing
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
113Calories
1 gProtein
2 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein0.6 g
Carbohydrates2.5 g
Fiber0.3 g
Sugars1.6 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat6.2 g
Omega-30.7 g
Cholesterol8.6 mg
Sodium208 mg
Potassium51 mg
Calcium8.7 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A20 mcg
Vitamin E0.7 mg
Vitamin K28 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline6.8 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
Russian Salad Dressing To 6 tablespoonfuls of mayonnaise add 1% tablespoonfuls of chopped pimentos, 6 sprigs of chives, chopped, 3 tablespoonfuls of chili sauce, % teaspoonful of chopped capers, II/2 teaspoonfuls of tarragon vinegar and 1% tablespoonfuls of whipped cream
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