vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
The Salad Dressing
From The Henderson cook book, 1914
Serves 3
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
820Calories
25 gProtein
141 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein25 g
Carbohydrates141 g
Fiber0.2 g
Sugars137 g
Total Fat34 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol786 mg
Sodium288 mg
Potassium367 mg
Calcium121 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus406 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C32 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate110 mcg
Choline592 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 32. The excerpt below is the record exactly as published.
THE SALAD DRESSING. Twelve eggs, 1 cup vinegar or lemon juice ; 2 cups sugar, 14 cup butter
Cook this with the app: pantry check, scaling, and the assistant.