vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing to Keep on Hand
From San Rafael cook book, 1906, 1906
Serves 8
This will keep for two months or longer in an airtight jar.
Presented as published in 1906. 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
28Calories
1 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein0.9 g
Carbohydrates3.3 g
Fiber0.1 g
Sugars3.2 g
Total Fat0.9 g
Saturated Fat1.5 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol2.7 mg
Sodium338 mg
Potassium40 mg
Calcium32 mg
Iron0.1 mg
Magnesium4.6 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A7.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline4.1 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.
SALAD DRESSING TO KEEP ON HAND^Mrs. A. A. Smith. 5 teaspoons cf mustard, 4 teaspoons of sugar, 1 small teaspoon of salt, 4 tablespoons of olive oil; beat these thoroughly; then add 4 eggs, 12 tablespoons of milk, 12 tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.