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French Dressing
From The Twin-city housewife, 1920
Serves 2
Serve immediately.
Presented as published in 1920. 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
2Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.4 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.2 g
Total Fat0 g
Saturated Fat3.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium583 mg
Potassium12 mg
Calcium2.1 mg
Iron0 mg
Magnesium1 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water7.1 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 40. The excerpt below is the record exactly as published.
French Dressing Ohe tablespoon vinegar or lemon juice, three tablespoons olive oil, one-half teaspoon salt and one-fourth teaspoon black pepper
Cook this with the app: pantry check, scaling, and the assistant.