Fry sauce Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which
French battleship Richelieu ( weight of armor and 36% of standard displacement). The armor thicknesses were: The British "King George V"-class battleships and had a thicker armored belt than "Richelieu" (), but their turrets were less protected (), and although the horizontal armor () was equivalent, their command spaces were only protected against shrapnel. The U.S. Navy (, , and ) battleships had an equivalent protection. The German s, with on the main artillery turrets, on the conning tower, for the armored belt and to for the horizontal armor were also equivalent to "Richelieu". The Italian "Littorio" had a thicker armored belt ()