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French Salad Dressing
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.8 kcal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat3.1 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium292 mg
Potassium2.6 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 79. The excerpt below is the record exactly as published.
FRENCH SALAD DRESSING. Into a bowl put half a teaspoonful of salt- and a quar- ter of a teaspoonful of pepper; add gradually six table- spoonfuls of olive oil, a quarter of a teaspoonful of onion juice, and two tablespoonfuls of vinegar
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