Salad Dressing

Name: Salad Dressing
Ingredients: One teaspoonful of dry Mustard; Two tablespoonfuls of Cream; Juice of quarter of a Lemon; Three tablespoonfuls of Salad Oil; A little Pepper

From The Apsley cookery book, 1905

Keeps for five days if well corked.

Presented as published in 1905. 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

477Calories

1 gProtein

2 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories477 kcal

Protein1.4 g

Carbohydrates2 g

Fiber0.4 g

Sugars0.2 g

Total Fat52 g

Saturated Fat9.1 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol30 mg

Sodium6.4 mg

Potassium51 mg

Calcium26 mg

Iron0.3 mg

Magnesium13 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.1 mcg

Vitamin E14 mg

Vitamin K3.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate5 mcg

Choline3.8 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 91. The excerpt below is the record exactly as published.

Salad Dressing. Ingredients . One teaspoonful of dry Mustard. Two tablespoonfuls of Cream. Juice of quarter of a Lemon. Three tablespoonfuls of Salad Oil. A little Pepper

Cook this with the app: pantry check, scaling, and the assistant.