French Dressing
From Simple cooking of wholesome food for the farm home, 1913
A few drops of onion juice or finely chopped onion may be added if desired.
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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.2 kcal
Protein0.2 g
Carbohydrates2.5 g
Fiber0.2 g
Sugars0.8 g
Total Fat0.1 g
Saturated Fat13 g
Monounsaturated Fat56 g
Polyunsaturated Fat7.4 g
Omega-30.5 g
Cholesterol0 mg
Sodium1167 mg
Potassium40 mg
Calcium5.1 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 12. The excerpt below is the record exactly as published.
French dressing or cooked dressing. Lettuce may be served with either French or boiled dressing. It can be varied by sprinkling with grated raw carrots. Lettuce and hard-cooked eggs with either dressing make a good salad. Coleslaw. — One-half small head of hard cabbage, one cupful cooked dressing. Soak cabbage in cold water thirty minutes. Shred fine and mix with dressing. French Dressing. — One-half teaspoon salt, one-fourth teaspoon pepper, six tablespoons olive oil, two to four tablespoons vinegar or lemon juice, a few grains cayenne
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