vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Salad Dressing
From Dora's cook book, 1888
Serves 4
The dressing should have a creamy appearance.
Presented as published in 1888. 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
68Calories
0 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories68 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0 g
Sugars1.2 g
Total Fat6.9 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0.5 mg
Sodium1.6 mg
Potassium5.9 mg
Calcium5.1 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus4.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.7 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 24. The excerpt below is the record exactly as published.
cayenne pepper to season well; beat these together thoroughly, fill the whites neatly with them, SALMON SALAD. Take a tender head of celery, and cut in half length pieces. Open a can of salmon, and cut this in about half-inch dice; chop one small onion very fine; mix all 84 DORA'S COOK BOOK. together, adding salt, pepper, and vinegar to taste. Orna- ment with thin slices of lemon and a few sprigs of celery. CHICKEN SALAD. One boiled chicken chopped fine; one head of cabbage and an equal amount of celery, chopped fine, the whites of twelve-hard boiled eggs chopped with it. Take the yolk, rub them fine, then add two tablespoons of sugar, one tablespoon mustard, one tablespoon butter, and one cup of vinegar. Mix all together and serve. SALAD DRESSING. One teaspoonful of made mustard, one teaspoonful of sugar, two tablespoons of salad oil, a tablespoon of milk, two tablespoons vinegar, cayenne pepper and salt to taste
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