Tarragon Dressing
From A lady of good taste, 1954
Presented as published in 1954. 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
1415Calories
0 gProtein
8 gCarbs
157 gFat
Full nutrition (29 nutrients)
Calories1415 kcal
Protein0.4 g
Carbohydrates7.9 g
Fiber0.1 g
Total Fat157 g
Saturated Fat28 g
Monounsaturated Fat46 g
Polyunsaturated Fat75 g
Cholesterol0 mg
Sodium1476 mg
Potassium83 mg
Calcium22 mg
Iron0.7 mg
Magnesium2.2 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A74 mcg
Vitamin E18 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate6 mcg
Water58 g
As published
This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 24. The excerpt below is the record exactly as published.
TARRAGON DRESSING Use the leaves of 2 or 3 sprigs of fresh tarragon, squeeze them between the fingers and cut them fine with kitchen shears. Add them to the French dressing
Cook this with the app: pantry check, scaling, and the assistant.