Salad Dressing
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Use fresh and pure oil for best results.
Presented as published in 1880. 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
172Calories
8 gProtein
34 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories172 kcal
Protein7.5 g
Carbohydrates34 g
Fiber0.1 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium163 mg
Potassium1412 mg
Calcium148 mg
Iron0.5 mg
Magnesium65 mg
Phosphorus194 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A12 mcg
Vitamin K205 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0 mg
Niacin (B3)2.2 mg
Folate4.5 mcg
Water958 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 159. The excerpt below is the record exactly as published.
two or three nice fresh cabbage lettuces, which should be washed and carefully dried and then thrown into the salad-bowl. If possible get three or four fresh tarragon leaves, chop them up finely, and sprinkle them over the salad. Then take a brimming saltspoonful of salt and half a one of black pepper ; place them in the bowl of a tablespoon ; fill the spoon with oil
Cook this with the app: pantry check, scaling, and the assistant.