French Salad Dressing

Name: French Salad Dressing
Ingredients: 2 tablespoons olive or salad oil; 1 tablespoon vinegar (preferably wine vinegar); salt and pepper to taste

From One-room cookery, 1950

The proportion of oil and vinegar may vary according to individual taste.

Presented as published in 1950. 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

3Calories

0 gProtein

0 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories2.7 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat4.2 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium0.3 mg

Potassium0.3 mg

Calcium0.9 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0.6 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water14 g

As published

This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 9. The excerpt below is the record exactly as published.

FRENCH SALAD DRESSING The proportion of oil and vinegar in a French dressing may vary according to individual taste, but the following is quite satisfactory : 2 tablespoons olive or salad oil ; 1 tablespoon vinegar (preferably wine vinegar) ; salt and pepper to taste

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