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Thousand Island Salad Dressing
From The Memorial Hall cook book, 1919
Contributed.
Presented as published in 1919. 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
61Calories
1 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein1.1 g
Carbohydrates14 g
Fiber0.5 g
Sugars9.3 g
Total Fat0.6 g
Saturated Fat17 g
Monounsaturated Fat75 g
Polyunsaturated Fat9.9 g
Omega-30.7 g
Cholesterol0 mg
Sodium668 mg
Potassium278 mg
Calcium20 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus28 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate37 mcg
Choline3.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 19. The excerpt below is the record exactly as published.
Thousand Island Salad Dressing One-half cup olive oil, juice of % lemon, juice of Vz orange, 1 tsp. grated onion, 8 sliced olives, 1 tblsp. chopped parsley, XA tsp. salt, XA tsp. paprika, 1 tsp. Worcestershire sauce, XA tsp. mustard. Shake in glass jar, with close top, till smooth and slightly thickened. — Con- tributed. Salad Dressing Without Oil Beat 2 eggs light and add 2 tblsps. of vinegar, 1 tblsp. of water, a small pinch of salt, butter (size of an egg), and 1 tsp. of sugar. Cook over a slow fire till mixture thickens. — Mrs. Katherine Brown. Salad Dressing Mix 2 tblsps. flour, 2 tblsps. sugar, 1 tsp. mustard,
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