French Dressing

Name: French Dressing
Ingredients: one-fourth teaspoon salt; one-eighth teaspoon paprika; four tablespoons olive oil; one tablespoon, each, vinegar; one tablespoon, each, lemon juice

From What to Have for Dinner, 1905

Presented as published in 1905. 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

7Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories6.9 kcal

Protein0.1 g

Carbohydrates1.2 g

Fiber0.1 g

Sugars0.4 g

Total Fat0.1 g

Saturated Fat8.4 g

Monounsaturated Fat38 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol0 mg

Sodium584 mg

Potassium23 mg

Calcium2.8 mg

Iron0.1 mg

Magnesium1.6 mg

Phosphorus2.7 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A7 mcg

Vitamin E0.1 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate3.2 mcg

Choline0.9 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 50. The excerpt below is the record exactly as published.

French Dressing. Serve in cups made from lettuce leaves. FRENCH DRESSING. Mix one-fourth teaspoon salt, one-eighth teaspoon paprika, four tablespoons olive oil, and one tablespoon, each, vinegar

Cook this with the app: pantry check, scaling, and the assistant.