Salad Dressing
From The Dudley book of cookery and household recipes, 1909
This will keep for a month or longer.
Presented as published in 1909. 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
969Calories
10 gProtein
22 gCarbs
93 gFat
Full nutrition (31 nutrients)
Calories969 kcal
Protein10 g
Carbohydrates22 g
Fiber0.2 g
Sugars13 g
Total Fat93 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium108 mg
Potassium235 mg
Calcium147 mg
Iron0.1 mg
Magnesium17 mg
Phosphorus139 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E1.9 mg
Vitamin K5.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Water158 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 18. The excerpt below is the record exactly as published.
SALAD DRESSING rpiAKE the yolks of two fresh eggs entirely free from the whites with a dessertspoonful of French mustard, and stir until amalgamated. Gradually to this add drop by drop Lucca salad oil, about a fourth of a wine bottle ; to this add a few drops of Worcester sauce, tarragon and vinegar, castor sugar and salts. Finally add half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.