gluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Salad Dressing Without Oil

Name: Salad Dressing Without Oil
Yield: 6 servings
Ingredients: the yolks of four uncooked eggs; one table-spoonful of salt; one heaping teaspoonful of sugar; one heaping tea-spoonful of mustard; half a cupful of clarified chicken fat; a quarter of a cupful of vinegar; the juice of half a lemon; a speck of cayenne

From Miss Parloa's new cook book and marketing guide, 1880

Serves 6

Presented as published in 1880. 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

174Calories

1 gProtein

4 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories174 kcal

Protein0.6 g

Carbohydrates3.7 g

Fiber1.2 g

Sugars1.4 g

Total Fat18 g

Saturated Fat5.2 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat3.9 g

Omega-30 g

Cholesterol15 mg

Sodium1178 mg

Potassium94 mg

Calcium8.6 mg

Iron0.4 mg

Magnesium7.4 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C6.4 mg

Vitamin A87 mcg

Vitamin E1.7 mg

Vitamin K3.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate6.1 mcg

Choline23 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 100. The excerpt below is the record exactly as published.

Salad Dressing Without Oil. The yolks of four uncooked eggs, one table-spoonful of salt, one heaping teaspoonful of sugar, one heaping tea- spoonful of mustard, half a cupful of clarified chicken fat, a quarter of a cupful of vinegar, the juice of half a lemon, a speck of cayenne

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