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French Salad Dressing

Name: French Salad Dressing
Yield: 2 servings
Ingredients: Three tablespoons of olive oil; one tablespoon of vinegar; three saltspoons of salt; one saltspoon of black pepper

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

Presented as published in 1907. 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

33Calories

1 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories33 kcal

Protein1.3 g

Carbohydrates8 g

Fiber3.2 g

Sugars0.1 g

Total Fat0.4 g

Saturated Fat3.3 g

Monounsaturated Fat14 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol0 mg

Sodium14553 mg

Potassium169 mg

Calcium65 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus20 mg

Zinc0.2 mg

Copper0.2 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E0.1 mg

Vitamin K21 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.1 mcg

Choline1.4 mg

Caffeine0 mg

Water8.7 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 47. The excerpt below is the record exactly as published.

FRENCH SALAD DRESSING. Mrs. Melville Brewer. Three tablespoons of olive oil, one tablespoon of vinegar, three saltspoons of salt, one saltspoon of black pepper

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