French Dressing
From Delicacies, 1929
Serves 4
Presented as published in 1929. 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 Delicacies (1929) by Thursday Club (San Diego, Calif.), page 13. The excerpt below is the record exactly as published.
French dressing. —Mrs. Olive Taylor. Chicken Salad 2 cups diced cooked chicken lA cup diced sweet pickles 1 cup diced celery Y* cup chopped pecan, meats 1 cup diced apple 2 hard boiled eggs, chopped 1 tbsp. chopped pimento Salt, paprika, lemon juice and mayonnaise to taste. — Mrs. Jack Foerster. Roquefort Cheese Dressing 1 tablespoon cornstarch 1 teaspoon paprika Rub this smooth with yolk of 1 ounce Roquefort cheese 1 egg Y* cup sweet cream 1 tablespoon salt 1 pint olive oil 1 tablespoon sugar Mix all together well, then add Y* pint tarrigan vinegar. — Mrs. Hal Hotchkiss. French Dressing 5 tbsp. oil Cayenne, mustard, sugar salt, pepper 3 tbsp. lemon juice
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