French Dressing

Name: French Dressing
Ingredients: One saltspoon of salt; 1/2 saltspoon of pepper; 3 to 5 tablespoons of olive oil; 1 tablespoon of vinegar; a little onion juice

From The way to the heart, 1905

Presented as published in 1905. 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

94Calories

3 gProtein

22 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories94 kcal

Protein3 g

Carbohydrates22 g

Fiber5.7 g

Sugars6.4 g

Total Fat0.6 g

Saturated Fat6.5 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.9 g

Omega-30.3 g

Cholesterol0 mg

Sodium8.8 mg

Potassium386 mg

Calcium91 mg

Iron1.5 mg

Magnesium37 mg

Phosphorus64 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A3.4 mcg

Vitamin E0.2 mg

Vitamin K21 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate31 mcg

Choline11 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 40. The excerpt below is the record exactly as published.

French Dressing. One saltspoon of salt, ^ saltspoon of pepper, 3 to 5 table- spoons of olive oil, I tablespoon of vinegar. Put salt, pepper and vinegar in a bowl, and mix slowly with it the oil, stirring constantly the same way until the dressing has become ropy. Add a little onion juice

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