vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Salad Dressing

Name: Salad Dressing
Yield: 1 servings
Ingredients: Three eggs; one small cup vinegar; one level teaspoon each mustard; and salt; one-fourth teaspoon pepper; level tablespoon flour; large tablespoon butter; one-half cup cream

From The New century cook book, 1899

Serves 1

Presented as published in 1899. 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

693Calories

22 gProtein

12 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein22 g

Carbohydrates12 g

Fiber0.4 g

Sugars0.7 g

Total Fat67 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol710 mg

Sodium2663 mg

Potassium355 mg

Calcium181 mg

Iron3.3 mg

Magnesium33 mg

Phosphorus391 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K4.3 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate84 mcg

Choline441 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.

Salad Dressing. Three eggs, one small cup vinegar, one level teaspoon each mustard and salt, one-fourth teaspoon pepper, level tablespoon flour, large tablespoon butter, one-half cup cream

Cook this with the app: pantry check, scaling, and the assistant.