Frenchside

French Dressing

Name: French Dressing
Yield: 2 servings
Cuisine: French
Ingredients: Half teaspoonful salt; the same of pepper; 1 tablespoonful vinegar or lemon juice; 3 tablespoonfuls oil

From The white ribbon cook book, 1894

Serves 2

Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 59. The excerpt below is the record exactly as published.

French Dressing — Half teaspoonful salt, the same of pepper, mixed with 1 tablespoonful vinegar or lemon juice; add 3 tablespoonfuls oil

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