Frenchside
French Salad Dressing
From The new century cookery book, 1901
Serves 4
Sufficient for a salad for four or five persons.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 426. The excerpt below is the record exactly as published.
French Salad Dressing. — Mix in a basin 1 teaspoonful of French mustard, | teaspoonful of salt, 1 saltspoonful white pepper ; add 1 tablespoonful of French wine vinegar (vinaigre d’Orleans) and about 3 tablespoonfuls best salad oil (huile de Provence), beat up with a wooden fork or wooden spoon ; lastly add a heaped-up tea- spoonful of finely-minced oliv
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