French Dressing

Ingredients

• 1 tbsp. vinegar or lemon juice
• ^ tsp. salt
• 3 tbsp. olive oil
• Spk. pepper
• J4 tsp. paprika

Method

1. 1

   Place salt and pepper in a bowl, add oil slowly, and mix until the salt is dissolved.

2. 2

   Then add vinegar gradually, beating with a fork.

Nutrition per serving

As published

This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 23. The excerpt below is the record exactly as published.

French dressing with the prepared ingredients a half hour or more before serving. The best result is obtained by mixing each kind separately, putting to- gether just before serving. Always try to make the salad dainty and attractive when serving. If in individual form, shape the lettuce leaves into cup shapes, and garnish — where possible — with some special vegetables, or with olives. Remember that the simpler salad-dressings are the more wholesome, and should be the ones most com- monly used. French Dressing 1 tbsp. vinegar or lemon juice. ^ tsp. salt. 3 tbsp. olive oil. Spk. pepper. J4 tsp. paprika

Cook this with the app: pantry check, scaling, and the assistant.