Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 tablespoon salt
- a teaspoon of black
- salt
- pepper
- vinegar
Directions
Use % oil to Vs vinegar. For every tablespoon of vinegar and 3 of oil take 1/2 tablespoon salt and V4, of a teaspoon of black or white pepper. Mix the salt and pepper with the oil and add the vinegar slowly, stirring all the while until it becomes white and a little thickened. The dressing must be used or served at once or it will separate.
To marinate is to cover with French dressing and allow to stand two or three hours. When ready to serve, the dressing not absorbed should be drained from the meat or vegetable marinated and the salad mixed with dressing to be used.