French Dressing
From Plain cookery recipes, 1908
Presented as published in 1908. 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
121Calories
0 gProtein
0 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.3 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.7 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 31. The excerpt below is the record exactly as published.
French Dressing. One tablespoonful salad oil. | Pinches of pepper and salt. One dessertspoonful vinegar
Cook this with the app: pantry check, scaling, and the assistant.