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Salad Dressing
From The household (of the Detroit free press), 1886
Serves 2
The lettuce leaves should be dried and brought in the salad bowl.
Presented as published in 1886. 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
46Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories46 kcal
Protein1.6 g
Carbohydrates10 g
Fiber3.9 g
Sugars0 g
Total Fat0.3 g
Saturated Fat2.2 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium4851 mg
Potassium12 mg
Calcium43 mg
Iron2.2 mg
Magnesium14 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 533. The excerpt below is the record exactly as published.
SALAD DRESSING. When the salad dressing is to be a simple French one, salt, pepper, onion, oil, vinegar, and a touch of sugar, the lady of the house fre- quently dresses the salad upon the table. The lettuce leaves are dried and brought in in the salad bowl. The hostess takes the salad spoon, puts in a salt spoon of white pepper and one of salt, with olive oil enough to fill the spoon. She then pours on two tablespoonfuls of oil and finally one tablespoonful of vinegar, mixing the whole well. A little scraped onion
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