Salad Dressing
From The Samaritan cookery book, 1903
Miss E. P. Watson.
Presented as published in 1903. 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
555Calories
15 gProtein
7 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein15 g
Carbohydrates7.3 g
Fiber0 g
Sugars2.5 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium166 mg
Potassium252 mg
Calcium129 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus265 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 26. The excerpt below is the record exactly as published.
Salad Dressing*. 2 hard-boiled yolks of eggs. 1 teaspoonful of made mustard. 1 tablespoonful of vinegar. £ teaspoonful of sugar. 1 gill cream. Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.