Spanish Dressing
From A laboratory manual of foods and cookery, 1916
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
48Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein1.3 g
Carbohydrates9.7 g
Fiber2.1 g
Sugars6 g
Total Fat0.5 g
Saturated Fat6.4 g
Monounsaturated Fat28 g
Polyunsaturated Fat4 g
Omega-30.3 g
Cholesterol0 mg
Sodium2855 mg
Potassium216 mg
Calcium23 mg
Iron0.8 mg
Magnesium12 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A67 mcg
Vitamin E1.3 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate13 mcg
Choline6.8 mg
Caffeine0 mg
Water50 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 105. The excerpt below is the record exactly as published.
Spanish Dressing Ingredients : i tsp. salt 2 tbsp. chili sauce I tsp. paprika i tbsp. vinegar i tbsp. horseradish 3 tbsp. olive oil Method : Mix all ingredients and blend thoroughly. Serve on green salad. Cream Dressing Ingredients : | tbsp. salt i egg slightly beaten ^ tbsp. mustard 2^ tbsp. melted butter f tbsp. sugar f c. cream ^ c. vinegar Method : Mix ingredients in order given, adding vinegar very slowly. Cook over boiling water, stirring constantly until mixture thickens, strain and cool. Boiled Dressing Ingredients : | tbsp. salt
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