French Salad Dressing
From The "Queen" cookery books: Vegetables, 1902
Do not mix salad in the bowl unless all leaves are clean to avoid a sloppy residue.
Presented as published in 1902. 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
364Calories
0 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat3.1 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium1168 mg
Potassium6.1 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium0.6 mg
Phosphorus1.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E14 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water14 g
As published
This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 61. The excerpt below is the record exactly as published.
French salad dressing, put into a basin a good pinch of freshly-ground black pepper, half a tea spoonful of salt, and a scant tablespoonful of tarragon (or plain) vinegar, and stir this well together till the salt is perfectly dissolved ; now work into the mixture three full tablespuonfuls of good salad oil
Cook this with the app: pantry check, scaling, and the assistant.