French Dressing
From Quaker recipes, 1954
Variation can include adding a garlic clove.
Presented as published in 1954. 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
30Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates1.8 g
Fiber0.3 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2336 mg
Potassium11 mg
Calcium11 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus5.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 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
Water117 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 56. The excerpt below is the record exactly as published.
FRENCH DRESSING 1 heaping teaspoon salt 14 teaspoon pepper Y cup vinegar % cup oil Place ingredients in a covered jar and shake. A garlic clove may be added for variation.
Cook this with the app: pantry check, scaling, and the assistant.