Tomato Salad Dressing
From English and French cookery, 1890
Presented as published in 1890. 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
169Calories
13 gProtein
5 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein13 g
Carbohydrates5.1 g
Fiber0.1 g
Sugars4.6 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium1339 mg
Potassium143 mg
Calcium61 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus203 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 67. The excerpt below is the record exactly as published.
Tomato Salad Dressing. — Beat 2 eggs well together, add 1 teaspoonful of sugar, J teaspoonful each of salt and mustard, 1 table- spoonful of sweet cream or condensed milk, and 3 tablespoonfuls of vinegar
Cook this with the app: pantry check, scaling, and the assistant.