French Dressing
From Favorite recipes of Alexandria Ward, 1952
This dressing is better if blended.
Presented as published in 1952. 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
3417Calories
3 gProtein
123 gCarbs
328 gFat
Full nutrition (34 nutrients)
Calories3417 kcal
Protein3 g
Carbohydrates123 g
Fiber2.9 g
Sugars112 g
Total Fat328 g
Saturated Fat25 g
Monounsaturated Fat246 g
Polyunsaturated Fat42 g
Omega-30.3 g
Cholesterol0 mg
Sodium2631 mg
Potassium487 mg
Calcium60 mg
Iron3 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A81 mcg
Vitamin E112 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate3.5 mcg
Choline18 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 23. The excerpt below is the record exactly as published.
FRENCH DRESSING 1 can condensed tomato soup 1 teaspoon minced onion 3/4 cup vinegar 1/3 to 1/2 cup sugar 1 teaspoon salt 1 teaspoon prepared mustard 1 teaspoon paprika 1 1/2 cup salad oil 1 tablespoon Worcestershire sauce 1 peeled clove garlic 1/2 teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.