vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing (No. 2)
From Tried favourites cookery book, 1909
Serves 1
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
909Calories
33 gProtein
3 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein33 g
Carbohydrates3.4 g
Fiber1.1 g
Sugars0.4 g
Total Fat83 g
Saturated Fat1.9 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol0 mg
Sodium9976 mg
Potassium40 mg
Calcium23 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E20 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.1 mg
Caffeine0 mg
Water149 g
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
Cook this with the app: pantry check, scaling, and the assistant.