French Dressing
From What to Have for Dinner, 1905
Presented as published in 1905. 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
5Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories5.4 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat8.4 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol0 mg
Sodium1167 mg
Potassium0.8 mg
Calcium2.5 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 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 mcg
Choline0 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 57. The excerpt below is the record exactly as published.
French Dressing. Fill cucumber baskets with to- mato, and tomato baskets with cucumber. Arrange on lettuce leaves, alternating green and red baskets. FRENCH DRESSING. Mix one-half teaspoon salt, few grains paprika, four tablespoons olive oil and two tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.