French Dressing
From A lady of good taste, 1954
Variations can include adding sugar or syrup.
Presented as published in 1954. 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
52Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein0.4 g
Carbohydrates1.9 g
Fiber0.3 g
Sugars0.1 g
Total Fat0 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium1755 mg
Potassium5.6 mg
Calcium17 mg
Iron0.2 mg
Magnesium3 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.6 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
Water230 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.
French Dressing and Variations 1% cup good vinegar 114 cups olive oil (wine, cider or malt) sliced garlic rubbed on bowl or 3/4, teaspoon salt shaken in dressing and 14 teaspoon white pepper
Cook this with the app: pantry check, scaling, and the assistant.