French Salad Dressing

Name: French Salad Dressing
Ingredients: half a saltspoon of pepper; one of salt; three tablespoons of olive oil; one even tablespoon of onion; one tablespoon of vinegar

From Home dissertations, 1891

Salad should be cool, fresh, and crisp.

Presented as published in 1891. 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

38Calories

1 gProtein

9 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories38 kcal

Protein1.4 g

Carbohydrates8.8 g

Fiber3.3 g

Sugars0.5 g

Total Fat0.4 g

Saturated Fat6.5 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.8 g

Omega-30.3 g

Cholesterol0 mg

Sodium3.2 mg

Potassium180 mg

Calcium58 mg

Iron1.2 mg

Magnesium22 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K21 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate3.8 mcg

Choline2 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 109. The excerpt below is the record exactly as published.

FRENCH SALAD DRESSING. Mix half a saltspoon of pepper with one of salt ; add three tablespoons of olive oil, and one even tablespoon of onion, scraped fine ; then one tablespoon of vinegar

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