French Dressing
From Domestic science (Clark, Cornell home economics), 1911
Presented as published in 1911. 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
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.8 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium1167 mg
Potassium8.5 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 108. The excerpt below is the record exactly as published.
French Dressing — Home recipe, § tsp. salt, ^ tsp. pepper, 4 tbsp. olive oil, 2 tbsp. vinegar
Cook this with the app: pantry check, scaling, and the assistant.