French Dressing No. 2
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 67. The excerpt below is the record exactly as published.
14 tsp. salt iy2 tbl. vinegar % tsp. white pepper Mix the salt and pepper in a cup, add one tablespoon of the oil; mix well, then add one-half of the vinegar a little at a time; blend, and add the remainder of oil and vinegar alternately. FRENCH DRESSING NO. 2. !/4 tsp. salt 10 drops onion-juice 14 tsp. white pepper 1 tbl. vinegar 3 tbl. olive oil y2 tbl. lemon- juice
Cook this with the app: pantry check, scaling, and the assistant.