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Salad Dressing without Oil (No. 1)
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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
186Calories
2 gProtein
12 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories186 kcal
Protein2.1 g
Carbohydrates12 g
Fiber3.1 g
Sugars2.5 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.1 g
Cholesterol45 mg
Sodium2345 mg
Potassium182 mg
Calcium58 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water129 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1644. The excerpt below is the record exactly as published.
Salad Dressing without Oil.— Xo. i. Mix a tea-spoonful of salt and half a tea-spoonful of white pepper with three table-spoonfuls of thick sour cream. Beat well, and add a table- spoonful of vinegar. If liked, the rind of a fresh lemon
Cook this with the app: pantry check, scaling, and the assistant.