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French Mustard Dressing
From Magnet users cook book, 1920
Serves 1
Recipe by Miss Anna McPhail, McPhail, Ont.
Presented as published in 1920. 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
239Calories
2 gProtein
45 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein2.4 g
Carbohydrates45 g
Fiber2.1 g
Sugars41 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium553 mg
Potassium136 mg
Calcium80 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A2 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.9 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 11. The excerpt below is the record exactly as published.
FRENCH MUSTARD DRESSING. Three rounding tablespoons of mus- 9 tard, 3 rounding tablespoons brown sugar, 1 teaspoon flour. Mix these to- ae gether and add one well beaten egg and pour one cup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.