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Nut French Dressing

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Nut French Dressing

Ingredients

Directions

  1. Add water to any preferred nut butter until of the desired consistency; then salt and lemon juice according to the ingredients of the salad. Butter from either Brazil, almond or pine nuts is good. Raw pine nuts have much the flavor of cheese. If unroasted peanut butter is used, the flavor of onion or garlic or both is an improvement.

Nutrition, whole recipe (rough)

12Calories
0 gProtein
0 gFat
4 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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