Salad Dressing
From Perfection in baking, 1895
If the dressing breaks, add another yolk and stir, holding back the oil for a minute.
Presented as published in 1895. 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
322Calories
14 gProtein
12 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein14 g
Carbohydrates12 g
Fiber2.2 g
Sugars3.4 g
Total Fat24 g
Saturated Fat201 g
Monounsaturated Fat906 g
Polyunsaturated Fat120 g
Omega-38.5 g
Cholesterol0 mg
Sodium1754 mg
Potassium208 mg
Calcium44 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus106 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A24 mcg
Vitamin E4.9 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate39 mcg
Choline19 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 13. The excerpt below is the record exactly as published.
SALAD DRESSING. In a deep soup-plate place the yolks of four eggs, two teaspoon- fuks best ground mustard, three-quarters of a teaspoonful of salt, one- half teaspoonful cayenne pepper, and on@-half teaspoonful white pepper. With a large fork or spoon stir continually in one direction. With the other hand pour in slowly from time to time, from the bottle, the b^st oliv^e oil. As soon as it commences to bind and get stringy, add quickly a little lemon juice or vinegar. Keep stirring continually until three-fourths of a pint of oil, the juice of one lemon
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Cook this with the app: pantry check, scaling, and the assistant.