Salad Dressing
From Evans' recipe cookery book, 1900
These quantities suffice for ten or twelve salads.
Presented as published in 1900. 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
266Calories
19 gProtein
14 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein19 g
Carbohydrates14 g
Fiber0.2 g
Sugars13 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium273 mg
Potassium215 mg
Calcium88 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus303 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Evans' recipe cookery book (1900), page 40. The excerpt below is the record exactly as published.
SALAD DRESSING. Ingredients. 3 Eggs. j Tablespoonful Sugar, i Breakfast-cupful Vinegar. i Teaspoonful Mustard. I Tin Sweetened Condensed Milk
Cook this with the app: pantry check, scaling, and the assistant.