vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing No. 2
From Tried favourites cookery book, 1909
Serves 6
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
374Calories
4 gProtein
0 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein4.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.4 g
Total Fat40 g
Saturated Fat3.8 g
Monounsaturated Fat29 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol124 mg
Sodium41 mg
Potassium42 mg
Calcium17 mg
Iron0.4 mg
Magnesium3.4 mg
Phosphorus58 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E13 mg
Vitamin K2.7 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate15 mcg
Choline98 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 78. The excerpt below is the record exactly as published.
Salad Dressing; (No. 2). Yolks of 4 hard-boiled eggs. AVlien cold, mash with back of spoon. Add pinch of salt and mustard ;. then by degrees salad oil till the consistency of thick cream, then vinegar enough to bring to con- sistency wante
Cook this with the app: pantry check, scaling, and the assistant.