French Dressing
From Camp cookery (Kephart), 1910
Pour the dressing over the salad, mix well, and serve.
Presented as published in 1910. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.1 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat6.3 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium1167 mg
Potassium8.2 mg
Calcium4.2 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus1.5 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 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
Water14 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 62. The excerpt below is the record exactly as published.
French dressing, thus; 1 tablespoonful vinegar, 3 tablespoon fuls best olive oil, % teaspoonful salt, 14 teaspoonful black pepper
Cook this with the app: pantry check, scaling, and the assistant.