vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing
From The new Kentucky home cook book, 1884
Serves 1
Alternatively, serve with mayonnaise.
Presented as published in 1884. 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
256Calories
8 gProtein
14 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories256 kcal
Protein8.1 g
Carbohydrates14 g
Fiber0 g
Sugars13 g
Total Fat25 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol582 mg
Sodium1197 mg
Potassium63 mg
Calcium83 mg
Iron1.5 mg
Magnesium5.2 mg
Phosphorus211 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate74 mcg
Choline418 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 65. The excerpt below is the record exactly as published.
salad dressing of the yelks of three eggs well beaten, o 130 The New Kentucky Home Cool- Booh. one heaping table-spoonful of butter, half a tea-spoonful of salt, one table-spoonful of sugar, one coffee-cupful of vine- gar; boil it until it thickens, stirring constantly; when cold, add one tea-spoonful of mixed mustard
Cook this with the app: pantry check, scaling, and the assistant.