vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing for Lettuce or Cabbage
From The New century cook book, 1899
Serves 1
Presented as published in 1899. 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
389Calories
13 gProtein
27 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein13 g
Carbohydrates27 g
Fiber0.7 g
Sugars26 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat2.5 g
Omega-30.2 g
Cholesterol401 mg
Sodium327 mg
Potassium171 mg
Calcium84 mg
Iron2.1 mg
Magnesium22 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A253 mcg
Vitamin E1.4 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline297 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The New century cook book (1899), page 61. The excerpt below is the record exactly as published.
Salad Dressing for Lettuce or Cabbage. Two eggs beaten separately ; to the yolks add one small tablespoon of mustard, one of melted butter, two of sugar, one cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.