Salad Dressing Romaine

Name: Salad Dressing Romaine
Ingredients: 1 teaspoon grated onion; 1 teaspoon of lemon juice; 1 saltspoon of salt; dry mustard; powdered sugar; white pepper; a tablespoon of vinegar; 3 tablespoon of olive oil

From The Federation cook book, 1910

Presented as published in 1910. 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

5Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories5 kcal

Protein0.1 g

Carbohydrates0.6 g

Fiber0.1 g

Sugars0.3 g

Total Fat0 g

Saturated Fat6.3 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.7 g

Omega-30.3 g

Cholesterol0 mg

Sodium0.5 mg

Potassium9.9 mg

Calcium1.9 mg

Iron0 mg

Magnesium0.8 mg

Phosphorus1.9 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.6 mcg

Choline0.4 mg

Caffeine0 mg

Water22 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 13. The excerpt below is the record exactly as published.

Salad Dressing Romaine Mix together in a bowl, 1 teaspoon grated onion, 1 tea- spoon of lemon juice and 1 saltspoon of salt, dry mustard, powdered sugar and white pepper, a tablespoon of vinegar, 3 tablespoon of olive oil

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