French Dressing
From Twenty lessons in domestic science, 1916
Season with Worcestershire, Harvey, Walnut, anchovy or tobasco sauce if desired.
Presented as published in 1916. 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
30Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.1 g
Carbohydrates4.9 g
Fiber0.3 g
Sugars4.2 g
Total Fat0.1 g
Saturated Fat17 g
Monounsaturated Fat75 g
Polyunsaturated Fat9.9 g
Omega-30.7 g
Cholesterol0 mg
Sodium2335 mg
Potassium17 mg
Calcium10 mg
Iron0.2 mg
Magnesium2.7 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 49. The excerpt below is the record exactly as published.
French dressing just suits the palate. There is no hard and fast rule for the making of French Dressing. The only difficulty is that when the oil floats, too much vinegar has been added. This is One of the rules that is proven more in the exception than in observance. ^ 1 teaspoonful salt % cup olive, oil 1 teaspoonful sugar 4 to 6 tablespoons vinegar % teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.