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St. Francis Dressing
From The Hotel St. Francis cook book, 1919
Serves 1
Can be served with almost any kind of salad.
Presented as published in 1919. 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
967Calories
11 gProtein
30 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein11 g
Carbohydrates30 g
Fiber3.4 g
Sugars19 g
Total Fat88 g
Saturated Fat19 g
Monounsaturated Fat39 g
Polyunsaturated Fat53 g
Omega-36.1 g
Cholesterol233 mg
Sodium2632 mg
Potassium726 mg
Calcium82 mg
Iron2 mg
Magnesium29 mg
Phosphorus193 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C37 mg
Vitamin A139 mcg
Vitamin E6.8 mg
Vitamin K187 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate43 mcg
Choline203 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 235. The excerpt below is the record exactly as published.
St. Francis dressing. One green pepper, an equal amount of raw celery and an equal amount of hard boiled eggs all chopped fine. Add one-half cup of Chili sauce, one-half cup of mayonnaise, one tablespoonful of white wine vinegar, two spoonfuls of olive oil, and salt, pepper and Cayenne
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