French Dressing No. 1
From Around-the-world cook book, 1913
Serves 2
This dressing should be used at once, for the ingredients will soon separate.
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 55. The excerpt below is the record exactly as published.
Oil, 4 tablespoons, Vinegar, 1 tablespoon, Salt, % teaspoon, Pepper, 14 teaspoon. Put the salt, pepper, and oil in a bowl, and mix well by stirring ; add slowly the vinegar, and stir vigorously, and con- tinue to stir it until the mixture looks slightly grayish, which is the sign that the vinegar and oil are blended. This dressing should be used at once, for the ingredients will soon separate. FRENCH DRESSING, NO. 2 Oil, 6 tablespoons. Vinegar, 3 tablespoons, Worcestershire, 1 teaspoon. Salt, % teaspoon
Cook this with the app: pantry check, scaling, and the assistant.