French Dressing

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 1/2 cup of lemon juice or vinegar
• 1/2 cup olive oil
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon onion extract
• 1/4 teaspoon celery extract

Method

1. 1

   Mix all ingredients together by shaking in a bottle or beating with an egg beater.

2. 2

   Ensure ingredients are cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.

French dressing, and set away for an hour in a cold pl^ce. Mix with some mayonnaiise. Stuff the tom^atoes with the celery, sprinkle with salt, and on the top put mayonnaise. Serve very cold on crisp lettuce. Celery is also nice served, on lettuce leaves with mayonnaise, without tomatoes. CLUB HOUSE SALAD— Mrs. Bernhard Johnson, S. F. 3 handsful macaroni boiled in salted water untiil well done. Chop into small pieces after draining. 4 hard boiled eggs, whites chopped and yolks mashed fine; 2 or 3 olives, a sharp pickle, a piece of red pep- per and a suspicion of onSon, grateidi is best. One cup vrhlte celery cut fine. Mix all together with a stiff mayonnaise. Serve on lettuce leaves or on a sMce of tomiato, surrounded with lettuce leaves. MASHED POTATO SALAD— Mrs. W. F. Jones. Rub a dish with garlic and put in it 4 cups cold mashed potatoes, ■whip well, add slowly 1 cup olive oil, lemon juice or vinegar to taste, 1 teaspoon salt, dash each of cayenne and tabasco, celery salt or ex- tract, % teaspoon 'Wbrcestershrire, small grateidi onion or a few chives chopped fine with 2 teaspoonfuls parsley, 1 cup of cut celery. Garnish ■with hard, boiled eggs, serve on lettuce leaves or cress. A little may- onnaise with each helping improves. POTATO MAYONNAISE— Mrs.A. McMahon, San Francisco Boil 1 small potato, mash thoroughly anid place in bowl until cool, then add yellows of 2 eggs or more if requireid, a little cayenne, salt spoon of mustard and 1 teaspoon salt. Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not craok. SALADS 91 POTATO SALAD DRESSlNG^Mrs. E. Q. Smith. 1 cup mashed whipped potatoes, heat into the potatoes gradually 4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild French mustard, % teaspoon salt and 5 drops tabasco. Beat well and ii warm weather chill. Just before serving add % cup of whipped cream audi pour over your lettuce. POTATO DRESSING— Mrs. Winfield Davis, Ross Valley. Boil about 1 potato, mash and whip light with fork; let cool. Chop garlic size of a pea very fine, and add to potato, also 1 teaspoon salt % teaspoon pepper, 1 teacup of oil, about 3 tablespoons vinegar, or vinegar to taste: Mix well and pour over lettuce and then stir thor- oughly. Chill. SALAD DRESSING — Mrs. Thos. S. Bonneau. 2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not too strong, otherwise, % cup. Oil to taste or butter size of an egg. Put contents in double boiler and cook to consistency of cream. FRENCH DRESSING— Mrs. W. F. Jones. 1 teaspoon salt, % teaspoon paprika, % teaspoon pepper, % cup of lemon juice or vinegar, % cup olive oil,, y^ teaspoon Worcestershire sauce, i/i teaspoon onion extrapt, 14 teaspoon celery extract

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