Salad Dressing

Name: Salad Dressing
Ingredients: 3 tablespoonfuls oil; 1 teaspoonful mustard; Yolk of 1 egg; 5 to 6 teaspoonful salt; 1 tablespoonful vinegar

From Manual for army cooks, 1896

Presented as published in 1896. 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

77Calories

7 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories77 kcal

Protein6.5 g

Carbohydrates0.7 g

Fiber0.2 g

Sugars0.3 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium1297 mg

Potassium78 mg

Calcium33 mg

Iron1 mg

Magnesium8.8 mg

Phosphorus105 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 61. The excerpt below is the record exactly as published.

SALAD DRESSING. 3 tablespoonfuls oil. 1 teaspoonful mustard. Yolk of 1 egg. 5 to f teaspoonful salt. 1 tablespoonful vinegar

Cook this with the app: pantry check, scaling, and the assistant.