French Dressing
From The housewife's aid, 1950
Some prefer the addition of a few drops of onion juice.
Presented as published in 1950. 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
14Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates2.2 g
Fiber0.9 g
Sugars0 g
Total Fat0.1 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol0 mg
Sodium3501 mg
Potassium48 mg
Calcium19 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus6.7 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K5.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.4 mg
Caffeine0 mg
Water29 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 11. The excerpt below is the record exactly as published.
FRENCH DRESSING 1% teaspoon salt 1% teaspoon pepper 2 tablespoons vinegar 4 tablespoons olive oil
Cook this with the app: pantry check, scaling, and the assistant.