French Dressing
From Science of food & cookery, 1921
Presented as published in 1921. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.5 g
Total Fat0 g
Saturated Fat3.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.2 mg
Potassium18 mg
Calcium1.3 mg
Iron0 mg
Magnesium1.1 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6.1 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
Folate3.4 mcg
Choline0.9 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 104. The excerpt below is the record exactly as published.
FRENCH DRESSING il/2 tablespoons olive or Scant tablespoon lemon juice cottonseed oil l/2 teaspoon grated onion A few grains of salt Dissolve the salt in the oil with a spoon. Add the ingredients in the order given, and beat with a spoon to emulsify the liquids. Use immediately. CREAM DRESSING Y2 cup thick cream i tablespoon sugar 3 tablespoons lemon juice Salt Whip the cream until quite thick but not stiff. Then add sugar, salt, and lemon juice, and serve. jgO (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancf COOKERY QUEEN FRUIT SAUCE l/3 cup light-colored fruit juice 3 tablespoons sugar (pineapple or orange) i teaspoon cornstarch 2 tablespoons lemon juice i egg yolk A few grains of salt
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