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French Dressing
From Delta Gamma cook book, 1922
Serves 4
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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.4 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat1.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium292 mg
Potassium3.4 mg
Calcium0.8 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus0.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0 mg
Vitamin K0.1 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
Water5.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 34. The excerpt below is the record exactly as published.
French dressing add: 3/^ teaspoon sugar 1 tablespoon finely chopped onion 1 tablespoon finety chopped parsley 1 tablespoon finely chopped Spanish red pepper Eleanor Dickinson Tate (Lambda Nu). 84 DELTA GAMMA COOK BOOK French Dressing 3/2 cup strained lione}^ or maple syrup yolks 2 eggs juice 2 lemons 1 tablespoon sugar Yi cup whipped cream Beat yolks, add honey, sugar and lemon juice. Cook in double boiler. Cool and add whipped cream just before serving. Unsigned. French Dressing 3 tablespoons olive oil }/i teaspoon salt 13^2 tablespoons vinegar Y% teaspoon Rosa paprika
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