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French Dressing (Sauce Vinaigrette)
From Cookery for every household, 1914
Serves 2
A pinch of cayenne and a little sugar may be added.
Presented as published in 1914. 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
166Calories
2 gProtein
10 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein1.6 g
Carbohydrates10 g
Fiber3.9 g
Sugars0 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium11 mg
Calcium40 mg
Iron2.1 mg
Magnesium14 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E4.6 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline0 mg
Caffeine0 mg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 303. The excerpt below is the record exactly as published.
French Dressing (Sauce Vinaigrette) 2 table-sps. salad oil. I White pepper. Salt. 1 table-sp. vinegar. I £ tea-sp. made mustard
Cook this with the app: pantry check, scaling, and the assistant.