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French Dressing

Name: French Dressing
Yield: 6 servings
Ingredients: One and one-half teaspoon salt; one-quarter teaspoon pepper; six tablespoons olive oil; two tablespoons of vinegar; a little cayenne; a little juice of an onion

From The Monmouth Baptist ladies' cook book, 1907

Serves 6

Presented as published in 1907. 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

1Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories1.1 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat2.1 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium583 mg

Potassium1.5 mg

Calcium1.1 mg

Iron0 mg

Magnesium0.2 mg

Phosphorus0.4 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water4.7 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 142. The excerpt below is the record exactly as published.

FRENCH DRESSING. Mrs. Robert Seaton, Seaton, III. One and one-half teaspoon salt, one-quarter teaspoon pepper, six tablespoons olive oil, two tablespoons of vinegar, a little cayenne, a little juice of an onion

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