French Dressing

Name: French Dressing
Ingredients: 1 teaspoon chopped onion; 1 teaspoon chopped chives; 1 teaspoon chopped parsley; 1 teaspoon salt; 14 teaspoon freshly ground black pepper; 2 tablespoons wine vinegar; 34 cup olive oil

From Waldensian cookery, 1957

Presented as published in 1957. 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

9Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories9.4 kcal

Protein0.2 g

Carbohydrates0.9 g

Fiber0.3 g

Sugars0.1 g

Total Fat0.1 g

Saturated Fat25 g

Monounsaturated Fat113 g

Polyunsaturated Fat15 g

Omega-31.1 g

Cholesterol0 mg

Sodium2336 mg

Potassium37 mg

Calcium11 mg

Iron0.3 mg

Magnesium4.4 mg

Phosphorus6.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3 mg

Vitamin A10 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate5.5 mcg

Choline0.3 mg

Caffeine0 mg

Water35 g

As published

This recipe was extracted from Waldensian cookery (1957), page 3. The excerpt below is the record exactly as published.

FRENCH DRESSING Boil artichokes in rapidly boiling salted water uncovered for about 25 to 30 minutes or until the outer leaves can be easily detached. Drain well. Serve hot or cold with French Dressing. ASPARAGUS IN FRENCH DRESSING Boil asparagus gently in salted water until tender. Drain. Cool but do not chill. Serve with French Dressing. FRENCH DRESSING 1 teaspoon chopped onion 1 teaspoon chopped chives 1 teaspoon chopped parsley 1 teaspoon salt 14 teaspoon freshly ground black pepper 2 tablespoons wine vinegar 34 cup olive oil

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