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French Dressing No. 2
From Kirmess cook book, 1907
Serves 4
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
40Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.3 g
Carbohydrates9.2 g
Fiber2.6 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat1.6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol0 mg
Sodium2437 mg
Potassium93 mg
Calcium35 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.7 mcg
Choline2.3 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 4 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. 2. Three tablespoons olive oil, one dessertspoon of vinegar, one saltspoon of salt, one saltspoon white pepper; mix together one onion, one green pepper, one stalk of celery
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