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French Dressing
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Use immediately.
Presented as published in 1913. 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
147Calories
1 gProtein
4 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein0.7 g
Carbohydrates4.3 g
Fiber1.6 g
Sugars0.1 g
Total Fat15 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium293 mg
Potassium87 mg
Calcium28 mg
Iron0.6 mg
Magnesium11 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline0.9 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 111. The excerpt below is the record exactly as published.
French dressing. Fill banana skins with mixture, sprinkle generously with paprika, arrange on lettuce leaves, and serve with French dressing. : The dressing is made as follows: Put4tablespoons melted Crisco in cold bowl; if possible, put in small piece ice. Add % teaspoon salt, saltspoon pepper, and stir until salt 1s dissolved, add tablespoon vinegar or lemon juice
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