vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Sandwich Dressing
From The household (of the Detroit free press), 1886
Serves 1
Use for various sandwiches.
Presented as published in 1886. 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
163Calories
13 gProtein
2 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein13 g
Carbohydrates1.9 g
Fiber0.3 g
Sugars1.1 g
Total Fat11 g
Saturated Fat5.4 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol373 mg
Sodium2458 mg
Potassium142 mg
Calcium58 mg
Iron1.3 mg
Magnesium12 mg
Phosphorus175 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 503. The excerpt below is the record exactly as published.
SANDWICH DRESSING. Yolks of two hard boiled eggs, one teaspoonful of made mustard, one-half teaspoonful of pepper, one of salt, two tablespoonfuls of vine- gar and one large tablespoonful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.