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Salad Dressing
From Lessons in cooking through preparation of meals, 1912
Serves 2
This dressing can be made in quantity without milk and will keep indefinitely.
Presented as published in 1912. 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
650Calories
12 gProtein
20 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein12 g
Carbohydrates20 g
Fiber0 g
Sugars1.9 g
Total Fat58 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.5 g
Cholesterol180 mg
Sodium161 mg
Potassium535 mg
Calcium428 mg
Iron0.3 mg
Magnesium40 mg
Phosphorus347 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C2.4 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline4 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 36. The excerpt below is the record exactly as published.
Salad Dressing Salad Dressing made up in quantity without milk will keep indefinitely. Make very thick, using only the vinegar or the lemon juice; put in glass jars. Take out the quantity desired, dilute with sweet or sour milk or cream, whipped cream or unsweetened evaporated milk
Cook this with the app: pantry check, scaling, and the assistant.