vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Salad Dressing without Oil
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
597Calories
16 gProtein
12 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein16 g
Carbohydrates12 g
Fiber1 g
Sugars5.5 g
Total Fat53 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol494 mg
Sodium733 mg
Potassium293 mg
Calcium141 mg
Iron1.7 mg
Magnesium32 mg
Phosphorus268 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.2 mcg
Vitamin C0.2 mg
Vitamin A150 mcg
Vitamin E1.2 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate49 mcg
Choline298 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 79. The excerpt below is the record exactly as published.
Salad Dressing' without Oil. Put the yolks of two hard-boiled eggs into a basin,, add to them one teaspoonful of castor sugar, the same of dry mustard, and a quarter of a teaspoonful of salt and pepper. Mix well together, then add to it slowly, stiiring all the time, a quarter of a pint of cream. Mix in one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.