French Dressing
From Luncheons, 1902
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 Luncheons (1902) by Mary Ronald, page 42. The excerpt below is the record exactly as published.
FRENCH DRESSING 3 tablespoonfuls of oil, 1 tablespoonful of vinegar, teaspoonful of salt. J teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.