French Dressing
From The galley guide, 1923
Presented as published in 1923. 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
18Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.3 g
Carbohydrates1 g
Fiber0.4 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat17 g
Monounsaturated Fat75 g
Polyunsaturated Fat10 g
Omega-30.7 g
Cholesterol0 mg
Sodium3501 mg
Potassium23 mg
Calcium13 mg
Iron0.2 mg
Magnesium5.5 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline1.1 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 32. The excerpt below is the record exactly as published.
French Dressing. An old Spanish proverb tells exactly how to mix a French dressing for salad : “A prodigal with the oil, a miser with the vinegar and a philosopher with the salt.” To translate this into more specific terms the ingredients should be cup olive oil (Wesson oil will do if pure olive oil is not available), Yz cup vinegar, Y> teaspoon pepper, J4 teaspoon dry mus¬ tard and 1 34 teaspoons salt
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