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Basic French Dressing
From Boston Cooking-School cook book, 1896
Serves 6
Make up a larger amount and keep on hand to use in many ways, to marinate meat or vegetables as well as seasoning and salad dressing.
Presented as published in 1896. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.3 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat2.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium389 mg
Potassium2.8 mg
Calcium1.7 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 203. The excerpt below is the record exactly as published.
BASIC FRENCH DRESSING Y% cup olive oil 4 cup vinegar, red wine vinegar, 1 teaspoon salt lemon juice, or half vinegar and Y% teaspoon pepper or paprika
Cook this with the app: pantry check, scaling, and the assistant.