French Dressing
From The bachelor and the chafing dish, 1895
Use pure sweet olive oil for best results.
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 22. The excerpt below is the record exactly as published.
French dressing.” In a large tablespoon held over the salad put quarter of a teaspoonful of salt ; add to this about a quarter of a teaspoon of pepper, and then fill up the large spoon with oil, and mix with a fork. Throw this over the salad, and follow with three more table- spoons of oil, then one tablespoon of good vinegar
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