French Dressing

Name: French Dressing
Ingredients: 1 tsp. mustard; 3/4 c. vinegar; $c. sugar; 3/4 c. wesson oil; l tbs. flour; 1 can Campbells tomto soup; 1 medium onion grated

From Our favorite recipes (Stake Relief Society, 1954), 1954

For variation: Add roquefort cheese broken in pieces just before serving.

Presented as published in 1954. 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

403Calories

4 gProtein

89 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories403 kcal

Protein4.5 g

Carbohydrates89 g

Fiber4.1 g

Sugars67 g

Total Fat1.1 g

Saturated Fat11 g

Monounsaturated Fat102 g

Polyunsaturated Fat41 g

Omega-312 g

Cholesterol0 mg

Sodium522 mg

Potassium917 mg

Calcium66 mg

Iron1.6 mg

Magnesium38 mg

Phosphorus102 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A0.2 mcg

Vitamin E28 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate41 mcg

Choline9.2 mg

Caffeine0 mg

Water406 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 14. The excerpt below is the record exactly as published.

FRENCH DRESSING 1 tsp. mustard 3/4 c. vinegar $c. sugar 3/4 c. wesson oil l tbs. flour 1 can Campbells tomto soup $ tsp. salt 1 medium onion grated

Cook this with the app: pantry check, scaling, and the assistant.