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Salad Dressing
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
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
685Calories
14 gProtein
41 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein14 g
Carbohydrates41 g
Fiber0.1 g
Sugars25 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol311 mg
Sodium793 mg
Potassium444 mg
Calcium297 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus354 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline147 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 142. The excerpt below is the record exactly as published.
SALAD DRESSING. Mrs. L. J. Merrold. One-fourth teaspoon salt, one-fourth teaspoon mus- tard, a little pepper, one teaspoon flour, two tablespoon sugar, one cup sour cream, one cup vinegar, one or more eggs
Cook this with the app: pantry check, scaling, and the assistant.