Salad Dressing
From The Williamston cook book, 1950
Recipe by Mrs. A.R. Dunning.
Presented as published in 1950. 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
755Calories
22 gProtein
54 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein22 g
Carbohydrates54 g
Fiber1.1 g
Sugars51 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat17 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol645 mg
Sodium10720 mg
Potassium289 mg
Calcium129 mg
Iron3.6 mg
Magnesium54 mg
Phosphorus385 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0.7 mg
Vitamin A516 mcg
Vitamin E3 mg
Vitamin K3.8 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate87 mcg
Choline460 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 28. The excerpt below is the record exactly as published.
SALAD DRESSING Ivtbsmsalt 3 tbs. melted butter 1 tbs. dry mustard 144 cups sweet milk 4 tbs. sugar 14 cup vinegar 3 egg yolks or 2 whole eggs
Cook this with the app: pantry check, scaling, and the assistant.