Sauce for Salad

Name: Sauce for Salad
Ingredients: Four spoonsful of best oil; one spoonful of herb vinegar; one small salt-spoon of salt; one cayenne-spoon of cayenne pepper; about half a dessertspoonful of pounded sugar

From The Dudley book of cookery and household recipes, 1909

Proportions are for eight or ten persons.

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

8Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories8.1 kcal

Protein0 g

Carbohydrates2.1 g

Sugars2.1 g

Total Fat0 g

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Water0 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 42. The excerpt below is the record exactly as published.

SAUCE FOR SALAD Four spoonsful of best oil, one spoonful of herb vinegar, one small salt-spoon of salt, one cayenne- spoon of cayenne pepper, about half a dessertspoonful of pounded sugar

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