French Dressing
From Dr. Fenner's peoples remedies for the family cook book, 1903
Presented as published in 1903. 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein1 g
Carbohydrates5.9 g
Fiber2.3 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat6.4 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.8 g
Omega-30.3 g
Cholesterol0 mg
Sodium1169 mg
Potassium124 mg
Calcium43 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.6 mcg
Choline1 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 17. The excerpt below is the record exactly as published.
French Dressing. 1 tablespoorful of vinegar; % tea- spoonful of salt; 3 tablespoonfuls of olive oil; 4 teaspoonful black pepper
Cook this with the app: pantry check, scaling, and the assistant.