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French Salad Dressing
From The century cook book, 1894
Serves 4
This is a nice dressing for lettuce or tomatoes.
Presented as published in 1894. 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
183Calories
0 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat1.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol0 mg
Sodium293 mg
Potassium4.4 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E7 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.
French Salad Dressing. Put six tablespoonsful of salad oil in a bowl; add to it three tablespoonsful of white wine vinegar, half a teaspoonful of salt, a little cayenne, and a few drops of onion juice
Cook this with the app: pantry check, scaling, and the assistant.