French Salad Dressing

Name: French Salad Dressing
Ingredients: 1 teaspoon salt; 1 teaspoon Blue Ribbon black pepper; three tablespoons salad oil; one tablespoon vinegar; 4 teaspoon onion juice; 14 teaspoon of Blue Ribbon mustard; 14 teaspoon of paprika

From Blue Ribbon cook book, 1905

Standard proportion is three times as much oil as vinegar.

Presented as published in 1905. 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

380Calories

1 gProtein

4 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories380 kcal

Protein0.6 g

Carbohydrates3.8 g

Fiber1.2 g

Sugars1 g

Total Fat41 g

Saturated Fat3.1 g

Monounsaturated Fat31 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium2350 mg

Potassium76 mg

Calcium19 mg

Iron0.4 mg

Magnesium7.9 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C1.5 mg

Vitamin A15 mcg

Vitamin E14 mg

Vitamin K7.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate4.7 mcg

Choline1.9 mg

Caffeine0 mg

Water34 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 34. The excerpt below is the record exactly as published.

French Salad Dressing—Mix 1 teaspoon salt and 1 teaspoon Blue Ribbon black pepper; then add three tablespoons salad oil, slowly, and one tablespoon vinegar, and pour it over the salad. If liked, 4 teaspoon onion juice can be added; some people also add 14 teaspoon of Biue Ribbon mustard

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