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French Dressing No. 1

Name: French Dressing No. 1
Yield: 6 servings
Ingredients: six tablespoons of olive oil; two dessertspoons vinegar; two saltspoons salt; two of pepper; one tablespoonful of chopped onions; one tablespoonful of green pepper

From Kirmess cook book, 1907

Serves 6

For six people.

Presented as published in 1907. 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

24Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories24 kcal

Protein0.9 g

Carbohydrates5.6 g

Fiber2.2 g

Sugars0.1 g

Total Fat0.3 g

Saturated Fat2.2 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium3241 mg

Potassium118 mg

Calcium40 mg

Iron0.9 mg

Magnesium15 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C2.4 mg

Vitamin A2.3 mcg

Vitamin E0.1 mg

Vitamin K14 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.2 mcg

Choline1 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 90. The excerpt below is the record exactly as published.

French Dressing No. 1. For six people take six tablespoons of olive oil, two dessertspoons vinegar, two saltspoons salt, and two of pepper, one tablespoonful of chopped onions

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