vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing
From Lessons in cooking through preparation of meals, 1912
Serves 1
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
281Calories
8 gProtein
21 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein8.2 g
Carbohydrates21 g
Fiber0.1 g
Sugars19 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol551 mg
Sodium643 mg
Potassium65 mg
Calcium82 mg
Iron1.5 mg
Magnesium6.3 mg
Phosphorus211 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0 mg
Folate75 mcg
Choline418 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 18. The excerpt below is the record exactly as published.
salad dressing ; serve very cold on a bed of lettuce. Salad Dressing Mix together in a measuring cup j/2 teaspoon mustard, ^4 teaspoon salt, lyi tablespoons sugar; fill up to the 3^ mark with vinegar; now pour this mixture slowly on the well- beaten yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.