Salad Dressing No. 1
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
510Calories
5 gProtein
27 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein5 g
Carbohydrates27 g
Fiber6.3 g
Sugars6.5 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol121 mg
Sodium32 mg
Potassium448 mg
Calcium190 mg
Iron2.5 mg
Magnesium51 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.3 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K44 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 9. The excerpt below is the record exactly as published.
Yz cup cream with Yz cup vinegar; add Yi tablespoon sugar, a little salt and pep- per. Serve on chopped cabbage, lettuce, endive or cucumbers. Salad Dressing No. 2 I heaping tablespoon ful flour Yi tablespoonful salt I teaspoon mustard Y2 teaspoon paprika Add enough cold water to make smooth paste. Then add Ya cup vinegar and ^ cup boiling water. Cook until thick, stirring con- tinually. Pour onto the beaten yolk of one ^%g. Thoroughly chill and beat in one cup of oil. Add lemon juice or not. ABINGDON WAR-FOOD BOOK 45 Salad Dressing No.
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Cook this with the app: pantry check, scaling, and the assistant.