French Salad Dressing

Name: French Salad Dressing
Ingredients: 1 dessertspoonful of mustard; 1 or 2 eggs; 1 dessertspoonful of butter, melted; 1 teacupful of vinegar; 1 teaspoonful salt; 1 teaspoonful sugar; 1 teaspoonful pepper; 1 teacupful of milk

From The Samaritan cookery book, 1903

L. J., Forfar.

Presented as published in 1903. 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

25Calories

0 gProtein

6 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories25 kcal

Protein0.5 g

Carbohydrates5.9 g

Fiber0.8 g

Sugars4.3 g

Total Fat3.9 g

Saturated Fat0 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol10 mg

Sodium2394 mg

Potassium40 mg

Calcium16 mg

Iron0.3 mg

Magnesium6.7 mg

Phosphorus10 mg

Zinc0.1 mg

Copper0 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.8 mcg

Vitamin E0 mg

Vitamin K3.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.8 mcg

Choline0.3 mg

Caffeine0 mg

Water5.6 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 26. The excerpt below is the record exactly as published.

FRENCH SALAD DRESSING. 1 dessertspoonful of mustard. f i or 2 eggs. 1 dessertspoonful of butter, melted. 1 teacupful of vinegar. 1 teaspoonful salt, sugar, and pepper. I 1 teacupful of milk

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