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French Salad Dressing
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
4Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.1 kcal
Protein0 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.4 g
Total Fat0 g
Saturated Fat3.5 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium389 mg
Potassium4.6 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.6 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 75. The excerpt below is the record exactly as published.
French Salad Dressing % teaspoonful sugar Yz teaspoonful paprika 1 teaspoonful salt 5 tablespoonfuls vinegar 10 tablespooufuls olive oil
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