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Tango Salad Dressing
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
470Calories
18 gProtein
61 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein18 g
Carbohydrates61 g
Fiber0.3 g
Sugars36 g
Total Fat28 g
Saturated Fat9.1 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol155 mg
Sodium2028 mg
Potassium914 mg
Calcium564 mg
Iron1.4 mg
Magnesium70 mg
Phosphorus490 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C80 mg
Vitamin A146 mcg
Vitamin E0.7 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate75 mcg
Choline107 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 206. The excerpt below is the record exactly as published.
TANGO SALAD DRESSING 11% tablespoons flour 1% cup evaporated milk 34 tablespoon mustard 14 cup lemon juice 2 tablespoons sugar 2 tablespoons butter ¥% tablespoon salt 14 teaspoon celery seed 1 egg, slightly beaten 14 cup whipping cream Orange juice
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