vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
French Dressing
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
929Calories
16 gProtein
140 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein16 g
Carbohydrates140 g
Fiber0 g
Sugars124 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol461 mg
Sodium172 mg
Potassium667 mg
Calcium346 mg
Iron2 mg
Magnesium60 mg
Phosphorus306 mg
Zinc4.2 mg
Copper0.1 mg
Manganese4.9 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A380 mcg
Vitamin E1.8 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline316 mg
Caffeine0 mg
Water202 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 34. The excerpt below is the record exactly as published.
French dressing add: 3/^ teaspoon sugar 1 tablespoon finely chopped onion 1 tablespoon finety chopped parsley 1 tablespoon finely chopped Spanish red pepper Eleanor Dickinson Tate (Lambda Nu). 84 DELTA GAMMA COOK BOOK French Dressing 3/2 cup strained lione}^ or maple syrup yolks 2 eggs juice 2 lemons 1 tablespoon sugar Yi cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.