Basic French Dressing

Name: Basic French Dressing
Ingredients: 14 c. vinegar or lemon juice; 1 t. sugar; i, t. Salt; iy t. paprika

From The Warrenton cook book, 1951

Presented as published in 1951. 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

31Calories

0 gProtein

9 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories31 kcal

Protein0.3 g

Carbohydrates8.7 g

Fiber0.4 g

Sugars5.8 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2334 mg

Potassium77 mg

Calcium6.5 mg

Iron0.2 mg

Magnesium4.8 mg

Phosphorus6.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A14 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline3.4 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

Basic FRENCH DRESSING 14 c. vinegar or lemon juice 1 t. sugar i, t. Salt wits ieusaladson iy t. paprika

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