Salad Dressing
From The Memorial Hall cook book, 1919
Mrs. Eva F. Stuckert.
Presented as published in 1919. 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
564Calories
24 gProtein
60 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein24 g
Carbohydrates60 g
Fiber0.2 g
Sugars49 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium613 mg
Potassium835 mg
Calcium649 mg
Iron1.9 mg
Magnesium73 mg
Phosphorus624 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)1.6 mg
Folate49 mcg
Choline234 mg
Caffeine0 mg
Water700 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 19. The excerpt below is the record exactly as published.
Salad Dressing One-half cup olive oil, juice of % lemon, juice of Vz orange, 1 tsp. grated onion, 8 sliced olives, 1 tblsp. chopped parsley, XA tsp. salt, XA tsp. paprika, 1 tsp. Worcestershire sauce, XA tsp. mustard. Shake in glass jar, with close top, till smooth and slightly thickened. — Con- tributed. Salad Dressing Without Oil Beat 2 eggs light and add 2 tblsps. of vinegar, 1 tblsp. of water, a small pinch of salt, butter (size of an egg), and 1 tsp. of sugar. Cook over a slow fire till mixture thickens. — Mrs. Katherine Brown. Salad Dressing Mix 2 tblsps. flour, 2 tblsps. sugar, 1 tsp. mustard, and Vn tsp. salt. Add 1 egg, 2 cups milk, 1 cup vinegar and a lump of butter or olive oil
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