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Salad Dressing

Name: Salad Dressing
Yield: 8 servings
Ingredients: one-half cup of vinegar; one and one-half cups of olive oil; two level teaspoons of salt; one-half level teaspoon of pepper

From Good Things to Eat as Suggested by Rufus, 1911

Serves 8

Adjust vinegar, salt, and pepper to taste.

Presented as published in 1911. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories3.1 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat6.3 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.7 g

Omega-30.3 g

Cholesterol0 mg

Sodium584 mg

Potassium2.3 mg

Calcium1.9 mg

Iron0 mg

Magnesium0.4 mg

Phosphorus0.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 19. The excerpt below is the record exactly as published.

SALAD DRESSING — When making salad for a large family take quart bottle with a rather wide mouth, put in one-half cup of vinegar, one and one-half cups of olive oil, two level teaspoons of salt and one-half level teaspoon of pepper

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