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French Dressing
From Kentucky receipt book, 1903
Serves 1
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
83Calories
3 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein3 g
Carbohydrates14 g
Fiber6.8 g
Sugars2.6 g
Total Fat4.3 g
Saturated Fat9.2 g
Monounsaturated Fat38 g
Polyunsaturated Fat7 g
Omega-30.4 g
Cholesterol0 mg
Sodium4858 mg
Potassium514 mg
Calcium41 mg
Iron2 mg
Magnesium39 mg
Phosphorus74 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate27 mcg
Choline13 mg
Caffeine0 mg
Water16 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 60. The excerpt below is the record exactly as published.
French Dressing. Put 4 tablespoons of olive oil in a cold bowl, add to it 1 salt- spoon of cayenne pepper, ^ saltspoon of salt and 1 tablespoon of tarragon or cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.