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French Dressing

Name: French Dressing
Yield: 2 servings
Cuisine: French
Ingredients: One tablespoonful vinegar; three tablespoonfuls of olive oil; one saltspoonful of pepper; one saltspoonful of salt; one teaspoonful of grated onion

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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

33Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories33 kcal

Protein1.3 g

Carbohydrates8.1 g

Fiber3.2 g

Sugars0.1 g

Total Fat0.4 g

Saturated Fat3.3 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol0 mg

Sodium4853 mg

Potassium170 mg

Calcium59 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0.1 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

Folate2.4 mcg

Choline1.5 mg

Caffeine0 mg

Water10 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 49. The excerpt below is the record exactly as published.

FRENCH DRESSING. One tablespoonful vinegar, three tablespoonfuls of olive oil, one saltspoonful each of pepper and salt, one teaspoonful of grated onion

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