French Dressing
From Principles of food preparation, 1914
This dressing is appropriate for all green salads.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 50. The excerpt below is the record exactly as published.
French Dressing Ingredients and Proportions. One part of vinegar to three of oil; about one-half teaspoonful of salt and one- quarter teaspoonful of peppe
Cook this with the app: pantry check, scaling, and the assistant.