French Dressing
From True food values and their low costs, 1916
Onion may be omitted, and lemon juice used instead of vinegar.
Presented as published in 1916. 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
31Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein1.3 g
Carbohydrates8 g
Fiber3.2 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat6.5 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.8 g
Omega-30.3 g
Cholesterol0 mg
Sodium7002 mg
Potassium168 mg
Calcium60 mg
Iron1.3 mg
Magnesium22 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.1 mcg
Choline1.4 mg
Caffeine0 mg
Water1.6 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 27. The excerpt below is the record exactly as published.
French Dressing 1 jalispoon salt Y} saltspoon pepper 3 tablespoons olive oil
Cook this with the app: pantry check, scaling, and the assistant.