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Vinegar Salad Dressing

Name: Vinegar Salad Dressing
Yield: 8 servings
Ingredients: -% teaspoon salt; % teaspoon of pepper; 1% teaspoon mustard; 1 big teaspoon flour; 1%, cup sugar; % cup of vinegar; 2 eggs

From Magnet users cook book, 1920

Serves 8

This will keep. Recipe by Mrs. J.R. Saunders, Enterprise, Ont.

Presented as published in 1920. 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

186Calories

1 gProtein

44 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories186 kcal

Protein1.3 g

Carbohydrates44 g

Fiber0.4 g

Sugars38 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol6.4 mg

Sodium205 mg

Potassium19 mg

Calcium14 mg

Iron0.5 mg

Magnesium3.5 mg

Phosphorus16 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A8 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate14 mcg

Choline11 mg

Caffeine0 mg

Water19 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 12. The excerpt below is the record exactly as published.

VINEGAR SALAD DRESSING. -% teaspoon salt, % teaspoon of pepper, 1% teaspoon mustard, 1 big teaspoon flour, 1%, cup sugar, % cup of vinegar, 2 eggs

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