Spanish Dressing
From Left-overs made palatable, 1902
Presented as published in 1902. 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
No method was recorded for this recipe.
Nutrition per serving
854Calories
29 gProtein
156 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories854 kcal
Protein29 g
Carbohydrates156 g
Fiber9.8 g
Sugars14 g
Total Fat22 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat4.5 g
Cholesterol31 mg
Sodium3916 mg
Potassium431 mg
Calcium399 mg
Iron10 mg
Magnesium93 mg
Phosphorus360 mg
Zinc3.2 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate232 mcg
Choline32 mg
Caffeine0 mg
Water19 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 9. The excerpt below is the record exactly as published.
SPANISH DRESSING 2 cups stale bread crumbs 1 tablespoon butter 1 teaspoon minced onion 1 teaspoon chopped parsley i teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.