French Dressing
From A textbook of domestic science for high schools, 1913
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
9Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.5 kcal
Protein0.2 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat0.1 g
Saturated Fat6.3 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.7 g
Omega-30.3 g
Cholesterol0 mg
Sodium1167 mg
Potassium31 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.1 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.3 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 75. The excerpt below is the record exactly as published.
French dressing. 2. Mayonnaise. 4. Cream dressing. MINERAL FOODS — SALADS 173 All dressings, with the exception of French dressing, should be just thick enough to coat the particles of food with which they are mixed ; if too thin they will settle in the bottom of the dish ; if too thick, they will not mix well. They should be thinned with either sweet or sour cream to the right consistency just before serving. Dressings are seasoned with salt, cayenne, and paprika, but mustard should be used spar- ingly, if at all. A small amount of sugar may be added for fruit salads, but a dressing for a fish or meat salad should not be sweetened. Cooked Salad Dressing Yolks 4 eggs or 2 whole eggs beaten until very light. Add 2 tb. vinegar and 2 tb. milk or cream. Set the bowl in a saucepan of hot water and cook, stirring continuously until the mixture is of the consistency of soft butter. Do not let the water boil around it, as the high temperature hardens the albumen on the sides of the bowl and tends to make the dressing lumpy. Remove from fire and add 3 or 4 tb. butter, 1 ts. salt, and few grains of cayenne. When ready to use, thin with cream. Mayonnaise Put yolks of 1 or 2 eggs on a plate and rub smooth with a silver fork. Add olive oil, drop by drop, stirring till well mixed. When it thickens, add a few drops of vinegar to thin ; repeat process till required amount is made. Season. Lemon juice may be used in place of vinegar. If the dressing separates in mixing, add the mixture, drop by drop, to another yolk of egg. If the dressing is to be made in quantity, put the yolks of egg in a bowl and beat in the oil with a Dover egg beater. Use yolks of 2 eggs for ^ pt. oil. When ready to use, thin with whipped cream. 174 DOMESTIC SCIENCE French Dressing ^ ts. salt 3 tb. olive oil | ts. pepper 1 tb. vinegar
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