French Dressing No. 2

Ingredients

• 1/2 teaspoon salt
• 2 tablespoons lemon juice or
• 1/2 teaspoon paprika
• 1 tablespoon Tarragon vinegar
• 6 tablespoons olive oil
• 1 of lemon juice

Method

1. 1

   Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly.

2. 2

   Chill thoroughly and use on Fruit Salad.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 77. The excerpt below is the record exactly as published.

French Dressing No. 2. 172 S2 Sunday Dinners ""^ZTsun^ay FRENCH DRESSING NO 2 }/i teaspoon salt. 2 tablespoons lemon juice or J^ teaspoon paprika. 1 tablespoon Tarragon vinegar Few grains cayenne. and 6 tablespoons olive oil. 1 of lemon juice. Process: Put dry ingredients in bowl, add oil, mix well, then add lemon juice slowly while stirring constantly. Chill thoroughly and use on Fruit Salad. PLUM PUDDING J^ lb. stale bread crumbs. % cup figs chopped fine. 1 cup scalded milk. 3^ cup citron cut in thin shreds ^ cup soft brown sugar. % cup Cottolene. 5 eggs. M cup brandy. 1 cup raisins seeded and Y2 grated nutmeg, shredded. 1 teaspoon cinnamon. ^/i cup English currants. }/2 teaspoon mace. J^ cup English walnut meats Yi teaspoon cloves. chopped. V/2 teaspoons salt

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