French Dressing

Ingredients

• § tsp. salt
• i tsp. pepper
• 4 tbsp. olive oil
• 2 tbsp. vinegar

Method

1. 1

   Put ingredients together and stir until well mixed.

2. 2

   Add to salad ingredients just before serving.

Nutrition per serving

As published

This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 108. The excerpt below is the record exactly as published.

French dressing and placed 272 DOMESTIC SCIENCE in a cold place about one hour before serving. When several vegetables are used in the same salad mix them separately with salt, pepper, oil and vinegar, and arrange together just before serving. In makin g meat salads cut off aU gristle and skin, and cut into small pieces like cubes; then mix with French dress- ing, and let the mixture stand a while before mixing with vegetables. Fish salad should be flaked. When the dressing is added at the table, first put on pepper and salt, then oil, and lastly vinegar. The requisites for good salad are: crisp, cold vegetables and fruits; meats freed from skin and gristle and cut into cubes of equal size; ingredients carefully proportioned, blended and well-mixed; dressing added at the right time; and attractive serving. French Dressing — Home recipe, § tsp. salt, ^ tsp. pepper, 4 tbsp. olive oil, 2 tbsp. vinegar. School Recipe. \ tsp. salt, i tsp. pepper

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