Frenchside
French Dressing for Salads
From Principles of cookery, 1910
A simple and classic dressing.
Presented as published in 1910. 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 cookery (1910) by Anna Barrows, page 93. The excerpt below is the record exactly as published.
French Dressing for Salads. One- fourth teaspoon salt, speck pepper, one tablespoon vinegar, two or three tablespoons oil
Cook this with the app: pantry check, scaling, and the assistant.