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French Salad Dressing
From The household cook book, 1902
Serves 2
Lemon juice or tarragon vinegar can be used instead of vinegar if preferred.
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
198Calories
1 gProtein
4 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein0.7 g
Carbohydrates4.1 g
Fiber1.6 g
Sugars0.1 g
Total Fat21 g
Saturated Fat1.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium4851 mg
Potassium86 mg
Calcium31 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1.7 mcg
Vitamin E7 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline0.8 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 156. The excerpt below is the record exactly as published.
FRENCH SALAD DRESSING.— Mix 1 saltspoon salt and ^ saltspoon pepper; then mix in 3 tablesiDoons salad oil slowly, and 1 tablespoon vinegar
Cook this with the app: pantry check, scaling, and the assistant.