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French Dressing for Salad

Name: French Dressing for Salad
Yield: 4 servings
Ingredients: one-third of white wine vinegar; two-thirds of olive oil; Mix with salt, pepper; a little powdered mustard; dash of Worcestershire sauce; a little paprika

From The Hotel St. Francis cook book, 1919

Serves 4

Presented as published in 1919. 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

4Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (22 nutrients)

Calories3.7 kcal

Protein0 g

Carbohydrates0.1 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat5.6 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.3 g

Omega-30.2 g

Sodium1.6 mg

Potassium7.7 mg

Calcium1.2 mg

Iron0.1 mg

Magnesium0.8 mg

Phosphorus1.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin C0.1 mg

Vitamin A0 mcg

Water19 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 238. The excerpt below is the record exactly as published.

French dressing for salad. To one-third of white wine vinegar use two- thirds of olive oil. Mix with salt, pepper, a little powdered mustard, dash of Worcestershire sauce and a little paprika

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