French Dressing II

Name: French Dressing II
Ingredients: 1/2 tsp. salt; 1 tbsp. vinegar; 1/2 tsp. pepper; 3 tbsp. olive oil

From A laboratory manual of foods and cookery, 1916

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

6Calories

0 gProtein

1 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories5.6 kcal

Protein0.1 g

Carbohydrates0.7 g

Fiber0.3 g

Sugars0 g

Total Fat0 g

Saturated Fat6.3 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.7 g

Omega-30.3 g

Cholesterol0 mg

Sodium1167 mg

Potassium16 mg

Calcium6.7 mg

Iron0.1 mg

Magnesium2.2 mg

Phosphorus2.4 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

Water14 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 105. The excerpt below is the record exactly as published.

French Dressing II Ingredients : % tsp. salt i tbsp. vinegar ^ tsp. pepper 3 tbsp. olive oil Method : Proceed as above. Spanish Dressing Ingredients : i tsp. salt 2 tbsp. chili sauce I tsp. paprika i tbsp. vinegar

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