Bacon Dressing
From Use and preparation of food, 1919
This dressing is usually served hot.
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
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 65. The excerpt below is the record exactly as published.
BACON DRESSING. For dandelion, cabbage, and other green salads. Use the fat left from cooking bacon. Warm the fat. and If there is much sediment, strain it through fine cheesecloth. Use 2 parts of fat to 1 part of vinegar, thicken slightly with flour and water well blended
Cook this with the app: pantry check, scaling, and the assistant.