French Dressing

Name: French Dressing
Ingredients: one-fourth teaspoon of pepper; one-third teaspoon of salt; four tablespoons of olive oil; one and one-half teaspoons of vinegar

From Trinity cook book, 1925

Presented as published in 1925. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories2.8 kcal

Protein0.1 g

Carbohydrates0.4 g

Fiber0.1 g

Sugars0 g

Total Fat0 g

Saturated Fat8.4 g

Monounsaturated Fat38 g

Polyunsaturated Fat4.9 g

Omega-30.4 g

Cholesterol0 mg

Sodium770 mg

Potassium8 mg

Calcium3.5 mg

Iron0.1 mg

Magnesium1.1 mg

Phosphorus1.2 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline0.1 mg

Caffeine0 mg

Water7.2 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 20. The excerpt below is the record exactly as published.

FRENCH DRESSING Mix one-fourth teaspoon of pepper, one-third teaspoon of salt in a shallow dish and pour in four tablespoons of olive oil. Stir well and add one and one-half teaspoons of vinegar

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