Salad Dressing
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
270Calories
4 gProtein
6 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories270 kcal
Protein3.8 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars4.2 g
Total Fat25 g
Saturated Fat9.3 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol45 mg
Sodium2374 mg
Potassium56 mg
Calcium31 mg
Iron0.2 mg
Magnesium4.9 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E2.5 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 22. The excerpt below is the record exactly as published.
SALAD DRESSING Ingredients The yolk of one hard°boiled egg. One small teaspoonful of sugar. One teaspoonfnl of salad oil. One small teaspoonful of salt. Half a teaspoonful of mustard. To be well mixed with a wooden spoon. Then add : Three tablespoonfuls of cream. One teaspoonful of Tarragon One and a half tablespoonfuls of vinegar, vinegar
Cook this with the app: pantry check, scaling, and the assistant.