French Dressing

Ingredients

• one tablespoon vinegar
• one tablespoon olive oil
• pepper
• salt
• one teaspoon chopped onions

Method

1. 1

   Add vinegar last to the mixture of oil, pepper, salt, and chopped onions.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 37. The excerpt below is the record exactly as published.

French dressing. Keep on ice until ready to serve, then mix with a little mayonnaise jlressing, arrange on lettuce leaves a large spo<mfnl on each leaf, and a spoonfnll of mayonnaise dressing on top. Put parsley and lobster claws around the edges, and capers and ponndeil coral over the dressing. CHICKEN SALAD. Cut chicken in small hits, and mix with French dressing a little celery cut fine. Then serve on lettuce leaves, and cover with mayonnaise dressing. NASTURTIUM SALAD. Take tender buds, leaves, seed pods and stems, a few hard boiled eggs, a few stems of celery, chop each seperately, and arrange in a glass dish, cover with may¬ onnaise dre.ssing. Garnish with leaves and flowers. BANANA SALAD. Cut bananas into dice and cover with French dressing. MAYONNAISE DRESSING. One cup sour cream, two tablc^piKHis sugar, tw<* tablesp(M»ns (scant) mustard, one-half cup vinegar, three eggs beaten very light and stirred into cream, with the other ingredients cook until thick as cold honey, while still on the stove add butter the size of a walnut, salt ami cay¬ enne to taste, co(d before using. MAYONNAISE DRESSING. Two cups vinegar, the yolks of six eggs, one tablespoon sugar, one teaspoon of each, salt, mu.stard and pepper, beat alt together, set on the stove and stir constantly until it comes to a boil, let it cool and can what you do not need for present use, it will keep a long while, when ready to use it add one cup of cream. Mrs, G. K. Holbien. SALAD DRESSING WITH OIL. Yolks of three eggs, three tablespoons of olive oil, one-half tablespoon mustard, two tablesp(H)ns flour, one tablespoon sugar, tea.spoon salt, one lialf cup vine¬ gar, a dash of red pepper, heat vinegar alone, then add other ingredients, let come to a boil. FRENCH DRESSING. One table.spoon vinegar, one lablespiwn (dive oil, pepper and salt, and one tea¬ spoon chopped onions

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