Basic Salad Dressing
From The profession of cookery, from a French point of view, 1894
The first five components are the most commonly used.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 20. The excerpt below is the record exactly as published.
Ground pepper, black or white. Salt and celery salt. Mustard. Salad or olive oil. Vinegar, plain, spicbd, or flavoured. Yolk of Qgg, raw or pounded. Mashed potato. 58 SALADS. Lemon juice. Sauces : tomato, ancliov}^, Worcester, etc. Curry powder. Powdered sugar. Horse-radish. Cream and milk
Cook this with the app: pantry check, scaling, and the assistant.