French Dressing
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 34. The excerpt below is the record exactly as published.
French dressing add: 3/^ teaspoon sugar 1 tablespoon finely chopped onion 1 tablespoon finety chopped parsley 1 tablespoon finely chopped Spanish red pepper Eleanor Dickinson Tate (Lambda Nu). 84 DELTA GAMMA COOK BOOK French Dressing 3/2 cup strained lione}^ or maple syrup yolks 2 eggs juice 2 lemons 1 tablespoon sugar Yi cup whipped cream Beat yolks, add honey, sugar and lemon juice. Cook in double boiler. Cool and add whipped cream just before serving. Unsigned. French Dressing 3 tablespoons olive oil }/i teaspoon salt 13^2 tablespoons vinegar Y% teaspoon Rosa paprika Mix the salt and paprika in a cup, add a tablespoon of oil. Mix well, then add half of the vinegar, a little at a time, blend and add the remainder of the oil and vinegar alternately. Mary R. Book (Pi). French Dressing Put all in a mason jar and shake well: Yi cup oil 2 tablespoons grated onion Y cup vinegar 1 teaspoon salt Y cup catsup . 1 teaspoon paprika juice Y2 lemon 2 scant tablespoons sugar
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