French Salad Dressing
From The junior cook book, 1920
This dressing can be made in advance and stored in a bottle in a cold place.
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
7Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories7 kcal
Protein0.1 g
Carbohydrates0.3 g
Fiber0.2 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat3.6 g
Monounsaturated Fat34 g
Polyunsaturated Fat14 g
Omega-34.1 g
Cholesterol0 mg
Sodium2334 mg
Potassium14 mg
Calcium4.5 mg
Iron0.1 mg
Magnesium1.4 mg
Phosphorus3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E9.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline0.3 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 14. The excerpt below is the record exactly as published.
FRENCH SALAD DRESSING Chill a mixing bowl. This may be done by ruiiiimj? cold water over the bowl for a few minutes or by putting the bowl in a cold place some time before it is needed for use. Put into the cold bowl y<y teaspoonful salt, 1/4 teaspoonful paprika, 4 tablespoonsful vegetable oil (olive oil or any high grade vegetable oil may be used), 2 tablespoonsful white vinegar
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