French Dressing
From The home science cook book, 1902
Tarragon vinegar or onion juice may be used.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.
French dressing. The use of salads for winter foods seems wholly in- appropriate to some persons, for they argue that it is not natural for green plants to grow in winter, and, therefore, such things are not suitable for food at that season. But with our artificial manner, of living we require green food in winter almost as much as in summer. Even without lettuce or celery, palatable salads can be made from the standard vegetables and fruits which we have practically all the year, like the apple, cab- bage, potato, onion, and canned tomato. French Dressing. Use two or three tablespoons of oil to one of vinegar or lemon juice, season with salt and pepper
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