Sauce for Salads

Name: Sauce for Salads
Ingredients: 1 can tomato soup; V2 CUP Wesson oil; 3/4 cup vinegar; y2 tsp black pepper; 1 teaspoon salt; J/2 cup sugar; y2 teaspoon paprika; 1 tablespoon onion juice; 1 tbsp Worcestershire sauce; 1 tsp dry mustard

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. Ervin Lampert

Presented as published in 1948. 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

495Calories

2 gProtein

115 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories495 kcal

Protein2.2 g

Carbohydrates115 g

Fiber2 g

Sugars108 g

Total Fat2 g

Saturated Fat7.4 g

Monounsaturated Fat69 g

Polyunsaturated Fat28 g

Omega-38.1 g

Cholesterol0 mg

Sodium2585 mg

Potassium353 mg

Calcium59 mg

Iron2.3 mg

Magnesium29 mg

Phosphorus69 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A41 mcg

Vitamin E20 mg

Vitamin K5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate9.9 mcg

Choline13 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 67. The excerpt below is the record exactly as published.

SAUCE FOR SALADS 1 can tomato soup V2 CUP Wesson oil 3/4 cup vinegar y2 tsp black pepper 1 teaspoon salt J/2 cup sugar y2 teaspoon paprika 1 tablespoon onion juice 1 tbsp Worcestershire sauce 1 tsp dry mustard

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