French Dressing No. 2

Name: French Dressing No. 2
Ingredients: 34 teaspoon salt; 3^ teaspoon paprika; 4 tablespoons Olive oil; 2 tablespoons lemon juice

From Fifty-two Sunday dinners, 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

10Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories10 kcal

Protein0.3 g

Carbohydrates2.8 g

Fiber0.5 g

Sugars0.9 g

Total Fat0.2 g

Saturated Fat8.4 g

Monounsaturated Fat38 g

Polyunsaturated Fat5 g

Omega-30.4 g

Cholesterol0 mg

Sodium1168 mg

Potassium58 mg

Calcium5.2 mg

Iron0.3 mg

Magnesium3.9 mg

Phosphorus6 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A28 mcg

Vitamin E0.4 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate6.8 mcg

Choline2.2 mg

Caffeine0 mg

Water29 g

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 36. The excerpt below is the record exactly as published.

FRENCH DRESSING No. 2 34 teaspoon salt. 3^ teaspoon paprika. 4 tablespoons Olive oil. 2 tablespoons lemon juice

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