vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Salad Sauce
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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
528Calories
3 gProtein
0 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat57 g
Saturated Fat4.9 g
Monounsaturated Fat42 g
Polyunsaturated Fat7.5 g
Omega-30.1 g
Cholesterol93 mg
Sodium37 mg
Potassium36 mg
Calcium18 mg
Iron0.5 mg
Magnesium3.6 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E19 mg
Vitamin K3.9 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 367. The excerpt below is the record exactly as published.
ne or two raw eggs, according to the size of the salad you require, beat them up well, add a little salt and mustard, and chop up one or two young onions or leeks about the size of grass ; then add the salad oil and the vinegar
Cook this with the app: pantry check, scaling, and the assistant.