Sour Dressing

Name: Sour Dressing
Ingredients: one fourth cup of melted butter; one half cup of hot vinegar; one half teaspoon salt; one eighth teaspoon pepper; one half teaspoon chopped onion

From Principles of cooking, 1914

Presented as published in 1914. 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

387Calories

0 gProtein

0 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein0.5 g

Carbohydrates0.3 g

Fiber0.1 g

Sugars0 g

Total Fat44 g

Saturated Fat27 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol116 mg

Sodium1173 mg

Potassium19 mg

Calcium15 mg

Iron0.1 mg

Magnesium1.7 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A368 mcg

Vitamin E1.3 mg

Vitamin K4.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.9 mcg

Choline10 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.

Sour Dressing, and garnish with sliced hard-boiled eggs and chopped parsley. A very attrac- tive dish is made when this salad is garnished with sliced beets, sardines, and boiled eggs. See illustration on page 77. Sour Dressing. — Mix one fourth cup of melted butter, one half cup of hot vinegar, one half teaspoon salt, one eighth teaspoon pepper, one half teaspoon chopped onion

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