Salad Dressing, I

Name: Salad Dressing, I
Ingredients: Two beaten eggs; one cup of milk; one and a half tablespoons of mustard; one heaping tablespoon of sugar; one teaspoon of salt; one quarter teaspoon of pepper

From Cooks in clover, 1889

Recipe by Mrs. J. Hemion.

Presented as published in 1889. 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

498Calories

19 gProtein

73 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein19 g

Carbohydrates73 g

Fiber3.5 g

Sugars26 g

Total Fat15 g

Saturated Fat6.2 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol80 mg

Sodium3074 mg

Potassium526 mg

Calcium412 mg

Iron3.5 mg

Magnesium61 mg

Phosphorus379 mg

Zinc2 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D2.7 mcg

Vitamin C0.1 mg

Vitamin A142 mcg

Vitamin E0.5 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.2 mg

Folate107 mcg

Choline128 mg

Caffeine0 mg

Water270 g

As published

This recipe was extracted from Cooks in clover (1889), page 20. The excerpt below is the record exactly as published.

Salad Dressing', I. — Two beaten eggs, one cup of j and vinegar has been added, add the lemon juice milk, one and a half tablespoons of mustard, one and whipped cream. Put all the dressing in a heaping tablespoon of sugar, one teaspoon of salt, ', farina kettle and boil until it thickens, stirring con- one quarter teaspoon of pepper

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