vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sour Milk Salad Dressing
From Mary Jane's cook book, 1916
Serves 1
If mixture begins to curdle, remove from fire at once and beat violently.
Presented as published in 1916. 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
609Calories
22 gProtein
41 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein22 g
Carbohydrates41 g
Fiber7 g
Sugars28 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol616 mg
Sodium4952 mg
Potassium728 mg
Calcium141 mg
Iron4.8 mg
Magnesium61 mg
Phosphorus387 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C19 mg
Vitamin A944 mcg
Vitamin E9.7 mg
Vitamin K22 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.3 mg
Folate98 mcg
Choline459 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 115. The excerpt below is the record exactly as published.
Vinegar, y2 cup. Salt, y2 teaspoon. Butter, 1 dessertspoon. Beat egg well, add sugar, salt, pepper and vinegar and bring all to boiling point. Remove from fire and add butter. Pour hot over finely shredded cabbage. SOUR MILK SALAD DRESSING. Eggs, 3. Sugar, 2 tablespoons. Mustard, 1 teaspoon. Melted butter, 2 tablespoons. Salt, 2 teaspoons. Sour milk, 1 cup. Cayenne, a dash.
Cook this with the app: pantry check, scaling, and the assistant.