Italiansidevegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
French Dressing
From The new practical housekeeping, 1890
Serves 4
For Italian Dressing, add a teaspoon each of chopped onion and pickle.
Presented as published in 1890. 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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.4 g
Carbohydrates2.6 g
Fiber1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4850 mg
Potassium3.9 mg
Calcium13 mg
Iron0.6 mg
Magnesium3.6 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 490. The excerpt below is the record exactly as published.
French Dressing. — Mix thoroughly together six tablespoons oil, two saltspoons salt, half saltspoon white pepper and two table- spoons vineg
Cook this with the app: pantry check, scaling, and the assistant.