vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Keeps good for a month in a stoppered bottle.
Presented as published in 1907. 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
705Calories
12 gProtein
57 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein12 g
Carbohydrates57 g
Fiber3.4 g
Sugars26 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.9 g
Cholesterol307 mg
Sodium1275 mg
Potassium836 mg
Calcium122 mg
Iron2 mg
Magnesium53 mg
Phosphorus253 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.1 mcg
Vitamin C30 mg
Vitamin A76 mcg
Vitamin E0.7 mg
Vitamin K6.1 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.8 mg
Folate47 mcg
Choline167 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.
Salad Dressing- (2). 2 cold boiled Potatoes. Yolks of 2 hard-boiled Eggs. i teaspoon ful Salt. i teaspoonful dry Mustard. 1 teaspoon ful Harvey’s Sauce. 2 dessert-spoonfuls powdered Sugar. 3 tablespoon ids Vinegar. \ pint Cream. i tablespoonful cold Water
Cook this with the app: pantry check, scaling, and the assistant.