vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
276Calories
21 gProtein
20 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein21 g
Carbohydrates20 g
Fiber5.8 g
Sugars5.6 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium2610 mg
Potassium492 mg
Calcium141 mg
Iron3.9 mg
Magnesium37 mg
Phosphorus335 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C106 mg
Vitamin A242 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate93 mcg
Choline451 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 118. The excerpt below is the record exactly as published.
Salad Dressing. The yolks of 3 eggs, 1 teaspoon of mustard made into a paste with hot water, juice of 2 lemons, 1 teaspoon of salt, 1 teacup of sweet cream
Cook this with the app: pantry check, scaling, and the assistant.