French Dressing
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
To suit the individual taste any of the following may be added: mustard, celery salt, garlic, onion finely shredded, onion salt, chopped or shredded olives, pickles, pimentos, green peppers, parsley.
Presented as published in 1931. 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
980Calories
0 gProtein
5 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein0.2 g
Carbohydrates5.3 g
Fiber0.1 g
Sugars3.3 g
Total Fat109 g
Saturated Fat8.2 g
Monounsaturated Fat82 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium48 mg
Calcium2.8 mg
Iron0 mg
Magnesium2.8 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E37 mg
Vitamin K7.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate9.3 mcg
Choline2.6 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 9. The excerpt below is the record exactly as published.
French dressing. If desired shred and add cabbage to this salad. SALAD DRESSINGS FRENCH DRESSING 3 tablespoons lemon juice little pepper if desired Y, teaspoon sugar Y, cup of salad oil
Cook this with the app: pantry check, scaling, and the assistant.