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Sauce for Salads, Tomatoes and Cold Meats
From The new Annie Dennis cook book, 1905
Serves 8
Presented as published in 1905. 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
13Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories13 kcal
Protein0.1 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium315 mg
Potassium6.6 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus3.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.1 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 97. The excerpt below is the record exactly as published.
Sauce for Salads, Tomatoes and Cold Meats Beat well four eggs, leaving out the whites. Mix together one tablespoonful of mustard, one of sugar, one teaspoonful of salt, half teaspoonful of cayenne pepper and a cupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.