French Dressing
From Aunt Caroline's Dixieland recipes, 1922
Curry, Brand's A1 sauce, Worcestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.
Presented as published in 1922. 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
24Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories24 kcal
Protein0.1 g
Carbohydrates3.2 g
Fiber0.2 g
Sugars2.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2933 mg
Potassium12 mg
Calcium8.8 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 22. The excerpt below is the record exactly as published.
FRENCH DRESSING % cup oil, J4 teaspoon pepper, Ys cup vinegar, yi teaspoon mustard, 1J4 teaspoons salt, 1 teaspoon powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.