French Dressing

Name: French Dressing
Ingredients: one-quarter teaspoonful of finely minced onion; one-half teaspoonful salt; a little black pepper; a few grains of Cayenne; six teaspoonfuls olive oil; two teaspoonfuls vinegar

From Cookery for little girls, 1910

Often prepared at the table.

Presented as published in 1910. 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)

Calories2.1 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium1167 mg

Potassium1.5 mg

Calcium1.5 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0 mg

Caffeine0 mg

Water10 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 6. The excerpt below is the record exactly as published.

FRENCH DRESSING Easily made is the French dressing, and often prepared at the table. To one-quarter teaspoon- ful of finely minced onion, add one-half teaspoon- ful salt, a little black pepper, a few grains of 19 COOKERY FOR LITTLE GIRLS Cayenne and six teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar

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