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French Dressing
From Magnet users cook book, 1920
Serves 2
If you want onion or garlic flavor, nib bowl with cut surface of either. Orange, pineapple, or grapefruit juice can be used instead of lemon for variety.
Presented as published in 1920. 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
124Calories
0 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein0.1 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.4 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium583 mg
Potassium18 mg
Calcium1.9 mg
Iron0 mg
Magnesium1.2 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E4.7 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 11. The excerpt below is the record exactly as published.
FRENCH DRESSING. % teaspoon of salt, 1-8 teaspoon of pepper, (= tablespoons salad oil, 2 tablespoons vinegar or lemon juice
Cook this with the app: pantry check, scaling, and the assistant.