French Dressing
From Household science and arts, 1913
Presented as published in 1913. 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
9Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.5 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat0.1 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium2334 mg
Potassium32 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.2 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 60. The excerpt below is the record exactly as published.
} ts. salt J ts. pepper 3 tbs. olive oil 1 tbs. vinegar RECIPE 249. 1 ts. mustard 2 ts. powdered sugar 1 ts. salt Spk. cayenne or paprika Tolks of 2 eggs li e. olive oil 2 tbs. lemon juice 2 tbs. vinegar 2 egg whites (beaten stiff if de- sired) RECIPE 350. 1 ts. cornstarch i ts. mustard 1 tbs. sugar Salad Dressings FRENCH DRESSING
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