Salad Dressing No. 3

Name: Salad Dressing No. 3
Ingredients: Yi tablespoon salt; 1 teaspoon mustard; 2 tablespoons sugar; J/2 teaspoon paprika; I heaping tablespoon flour; Mix the dry ingredients and add three quarters cup of milk slowly; Then add one quarter cup of vinegar; one ^gg yolk

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

324Calories

14 gProtein

41 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein14 g

Carbohydrates41 g

Fiber0.6 g

Sugars34 g

Total Fat11 g

Saturated Fat5 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol208 mg

Sodium3702 mg

Potassium390 mg

Calcium266 mg

Iron1.7 mg

Magnesium35 mg

Phosphorus304 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A167 mcg

Vitamin E1 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.9 mg

Folate37 mcg

Choline180 mg

Caffeine0 mg

Water261 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. 3 Yi tablespoon salt 1 teaspoon mustard 2 tablespoons sugar J/2 teaspoon paprika I heaping tablespoon flour Mix the dry ingredients and add three quarters cup of milk slowly. Then add one quarter cup vinegar and one ^gg yolk

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