Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

French Dressing

Name: French Dressing
Yield: 4 servings
Ingredients: one-half teaspoon of salt; one-half teaspoon of pepper; one tablespoon of lemon juice (or fruit vinegar); three tablespoons of olive oil

From Fruit recipes, 1907

Serves 4

Melted butter may be substituted for the oil.

A modern interpretation · AI-generated from the original record

Ingredients

one-half teaspoon of salt
one-half teaspoon of pepper
one tablespoon of lemon juice (or fruit vinegar)
three tablespoons of olive oil

Method

Mix salt and pepper with lemon juice.
Pour this gradually over olive oil while stirring.
Toss the salad in this dressing thoroughly.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 6. The excerpt below is the record exactly as published.

FRENCH DRESSING Mix well one-half teaspoon each of salt and pepper with one tablespoon of lemon juice (or fruit vinegar). Pour this gradually, stirring the while, on three tablespoons of olive oil

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