Tossed Green Salad Dressing

Name: Tossed Green Salad Dressing
Ingredients: 12 teaspoon salt; 14 cup vinegar or lemon juice; Y teaspoon sugar; 14 teaspoon dry mustard; 34 cup Wesson oil; 1 finely chopped hard boiled egg (if desired)

From Quaker recipes, 1954

Presented as published in 1954. 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

103Calories

7 gProtein

7 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories103 kcal

Protein6.7 g

Carbohydrates7.1 g

Fiber0.3 g

Sugars4.3 g

Total Fat5.7 g

Saturated Fat6.6 g

Monounsaturated Fat49 g

Polyunsaturated Fat20 g

Omega-35.5 g

Cholesterol187 mg

Sodium1229 mg

Potassium132 mg

Calcium31 mg

Iron0.7 mg

Magnesium12 mg

Phosphorus97 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C24 mg

Vitamin A75 mcg

Vitamin E13 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate36 mcg

Choline151 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 58. The excerpt below is the record exactly as published.

TOSSED GREEN SALAD DRESSING 12 teaspoon salt 14 cup vinegar or lemon juice Y teaspoon sugar 1 finely chopped hard boiled 14 teaspoon dry mustard egg (if desired) 34 cup Wesson oil

Cook this with the app: pantry check, scaling, and the assistant.