French Dressing

Name: French Dressing
Ingredients: Clove of garlic; Slice of onion; 1 teaspoonful salt; ½ teaspoonful celery salt; 6 tablespoonfuls olive oil; 2 tablespoonfuls vinegar or lemon juice

From A text-book of cooking, 1915

For Fruit Salads, add 1 tablespoonful of sugar and 1 teaspoonful of lemon juice for a pleasing flavor.

Presented as published in 1915. 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

86Calories

3 gProtein

19 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories86 kcal

Protein2.6 g

Carbohydrates19 g

Fiber3.1 g

Sugars7.2 g

Total Fat1 g

Saturated Fat13 g

Monounsaturated Fat57 g

Polyunsaturated Fat7.5 g

Omega-30.5 g

Cholesterol0 mg

Sodium2344 mg

Potassium293 mg

Calcium91 mg

Iron1.7 mg

Magnesium30 mg

Phosphorus62 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A0.1 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate35 mcg

Choline11 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 70. The excerpt below is the record exactly as published.

FRENCH DRESSING Clove of garlic or J teaspoonful paprika Slice of onion 1 teaspoonful salt £ teaspoonful celery salt 6 tablespoonfuls olive oil 2 tablespoonfuls vinegar or lemon juice

Cook this with the app: pantry check, scaling, and the assistant.