French Dressing
From The blue ribbon cook book, 1904
2 drops of creme de menthe added makes a delicious dressing.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 23. The excerpt below is the record exactly as published.
FRENCH DRESSING. \ teaspoon salt. 2 tablespoons of vinegar. \ teaspoon pepper. 4 tablespoons of oil
Cook this with the app: pantry check, scaling, and the assistant.