French Dressing

Name: French Dressing
Ingredients: Y% c. Wesson oil; Y% t. dry mustard; 1 can Campbell’s tomato soup; 34 Cc. vinegar; Y t. pepper; 1 t. Worcestershire sauce; 1 T. onion juice; Good dash red pepper; i, t. paprika

From The Warrenton cook book, 1951

—Mrs. JOHN TARWATER

Presented as published in 1951. 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

139Calories

3 gProtein

24 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories139 kcal

Protein2.9 g

Carbohydrates24 g

Fiber3 g

Sugars11 g

Total Fat1.4 g

Saturated Fat7.3 g

Monounsaturated Fat69 g

Polyunsaturated Fat28 g

Omega-38.1 g

Cholesterol0 mg

Sodium526 mg

Potassium852 mg

Calcium47 mg

Iron1.8 mg

Magnesium34 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A56 mcg

Vitamin E20 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate14 mcg

Choline4.3 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

FRENCH DRESSING Y% c. Wesson oil Y% t. dry mustard 1 can Campbell’s tomato ye. sugar soup 34 Cc. vinegar Y t. pepper 1 t. Worcestershire sauce 1 T. onion juice Good dash red pepper i, t. paprika

Cook this with the app: pantry check, scaling, and the assistant.