Salad Dressing
From Home cookery, 1898
Presented as published in 1898. 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
204Calories
1 gProtein
2 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein1.2 g
Carbohydrates2.2 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium57 mg
Calcium37 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 43. The excerpt below is the record exactly as published.
Salad Dressing. Cream 4 tablespoonfuls. Vinegar i tablespoonful. Made mustard J teaspoonful. Sugar I saltspoonful. Salt a pinch.
Cook this with the app: pantry check, scaling, and the assistant.