French Dressing

Ingredients

• one saltspoon of salt
• half saltspoon of pepper
• three tablespoons oil
• quarter teaspoon onion juice
• one tablespoon vinegar

Method

1. 1

   Mix in order given, adding oil slowly.

2. 2

   This dressing is suitable for vegetable and egg salad.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 97. The excerpt below is the record exactly as published.

d three tablespoons of vinegar. Cook all in double boiler till it forms a smooth, thick custard. Then add stiffly beaten whites and set aside to cool. Salad Dressing for Cold Slaw One-half tablespoon butter, let it boil ; stir in one-half table- spoonful flour and one-half cup sweet milk. Second: Yolks of two eggs, beaten, one-half teaspoonful each of mustard, sugar, and salt, a dash of pepper, scant cup vinegar; stir well into the first and boil. Chop cabbage or potato with celery to flavor; add dressing when ready to serve. Salad Dressing Half cup vinegar, half cup granulated sugar, one teaspoon mustard, one teaspoon salt, half teaspoon cayenne pepper, three eggs; put vinegar to scald. In top part of double boiler mix sugar, mustard, salt and cayenne together, and to this add the well-beaten eggs, then stir in the hot vinegar. Put in the lower part of double boiler and stir constantly until it thickens, then remove from fire. When cold, fold in half a pint of cream which has been whipped. French Dressing One saltspoon of salt, half saltspoon of pepper, three table- spoons oil, quarter teaspoon onion juice, one tablespoon vinegar

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