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French Dressing
From Lessons in cooking through preparation of meals, 1912
Serves 6
Use just enough dressing for the salad material to absorb. None should be seen in the bottom of the dish.
Presented as published in 1912. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories0.7 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium105 mg
Potassium2.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 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
Water0.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 97. The excerpt below is the record exactly as published.
French Dressing if desired. French Dressing Mix well ^ t salt, % t pepper, and 34 t mustard, also a few grains of cayenne or paprika. Add 6 T olive oil, and when well mixed add slowly, drop by drop, 6 T lemon juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.