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Salad Dressing
From The household gas cookery book, 1900
Serves 8
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
45Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2.4 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars3.6 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium618 mg
Potassium31 mg
Calcium14 mg
Iron0.4 mg
Magnesium3.3 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.9 mcg
Choline55 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 125. The excerpt below is the record exactly as published.
Salad Dressing. Yolks of 3 eggs, salt 2 teaspoons, pepper and mustard mixed 1 teaspoon, sugar 1 oz., oil 10 ozs., vinegar 6 ozs., cayenne to taste
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