vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
36Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein1.4 g
Carbohydrates2.7 g
Fiber0.1 g
Sugars2.7 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.9 mg
Sodium435 mg
Potassium66 mg
Calcium54 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline7.2 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.
SALAD DRESSING — Mrs. Thos. S. Bonneau. 2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not too strong, otherwise, % cup. Oil to taste or butter size of an egg
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