Salad Dressing No. 2

Name: Salad Dressing No. 2
Ingredients: I heaping tablespoon ful flour; Yi tablespoonful salt; I teaspoon mustard; Y2 teaspoon paprika; Add enough cold water to make smooth paste; Ya cup vinegar; ^ cup boiling water; the beaten yolk of one ^%g; one cup of oil

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

157Calories

5 gProtein

17 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories157 kcal

Protein4.9 g

Carbohydrates17 g

Fiber1.3 g

Sugars0.3 g

Total Fat5.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium3697 mg

Potassium64 mg

Calcium55 mg

Iron4.8 mg

Magnesium12 mg

Phosphorus31 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E1.3 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate29 mcg

Choline2.1 mg

Caffeine0 mg

Water176 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.

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

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