French Dressing
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.1 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat2.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium1167 mg
Potassium2.5 mg
Calcium2.3 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 62. The excerpt below is the record exactly as published.
FRENCH DRESSING. % tsp. salt. 1 tbsp. vinegar. 1-16 tsp. pepper. 1 tbsp. olive oil
Cook this with the app: pantry check, scaling, and the assistant.