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French Dressing
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Onion may be omitted, and lemon juice may be used instead of vinegar.
Presented as published in 1884. 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
18Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein0.7 g
Carbohydrates4.2 g
Fiber1.6 g
Sugars0.2 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4852 mg
Potassium88 mg
Calcium32 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline0.9 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 184. The excerpt below is the record exactly as published.
3 tablespoonf uls oil. Mix in the order given, adding oil slowly. This dressing is suitable for vegetable and egg salads, and is also used to marinate, or pickle, a meat or fish salad. The onion may be omitted, and lemon juice may be used instead of vinegar. A teaspoonful of made mustard added to a French dressing is liked by many. French Dressing. 1 saltspoonful salt. % saltspoonful pepper. teaspoonful onion juice. 1 tablespoonful vinegar
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