French Dressing

Name: French Dressing
Ingredients: one-half teaspoonful salt; one-half teaspoonful mustard; a dash of cayenne pepper; six tablespoonfuls olive or salad oil; one tablespoonful lemon or lime juice

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Any kind of flavoring may be added, such as Worcestershire or Tabasco sauce, catsup, onion juice, garlic, etc.

Presented as published in 1909. 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

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories4.9 kcal

Protein0.2 g

Carbohydrates1.2 g

Fiber0.2 g

Sugars0.2 g

Total Fat0.1 g

Saturated Fat13 g

Monounsaturated Fat57 g

Polyunsaturated Fat7.4 g

Omega-30.5 g

Cholesterol0 mg

Sodium1199 mg

Potassium16 mg

Calcium4.3 mg

Iron0.1 mg

Magnesium2.4 mg

Phosphorus4.5 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.4 mcg

Choline0.8 mg

Caffeine0 mg

Water16 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 28. The excerpt below is the record exactly as published.

FRENCH DRESSING. Into a bowl put one-half teaspoonful salt, one-half tea- spoonful mustard and a dash of cayenne pepper ; add grad- ually six tablespoonfuls olive or salad oil, rubbing constant- ly; then add very slowly, while stirring, one tablespoonful 54 lemon or lime juic

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