French Dressing
From War cook book, 1918
Although the dressing separates in standing, it may be combined again by shaking thoroughly each time just before serving.
Presented as published in 1918. 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 War cook book (1918) by Mary E. Sweeney, page 21. The excerpt below is the record exactly as published.
FRENCH DRESSING. 2 tablespoons vinegar or lemon juice 4 tablespoons oil Yz teaspoon salt y^ teaspoon paprika Add seasonings to the oil, then beat in the vinegar or lemon juice, adding it a little at a time. French dressing may be made in quantities by placing the in- gredients in a bottle and shaking well. Although the dressing separates in standing it may be combined .again by shaking thoroughly each time just before serving. « MAYONNAISE 1 ^%^ yolk 1 cup oil 1 tablespoon lemon juice or vinegar 1 teaspoon salt Yz teaspoon paprika
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Cook this with the app: pantry check, scaling, and the assistant.