French Salad Dressing
From Miss Corson's practical American cookery and household management, 1885
Serves 4
This dressing is commonly used for vegetable salads.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 205. The excerpt below is the record exactly as published.
saltspoonful of salt, half a level saltspoonful of pepper, two tablespoonfuls of vinegar, and six of salad-oil. 377 378 PRACTICAL AMERICAN COOKERY. Tomatoes may be sliced after washing, and served with plain salad-dressing, or peeled and served with a mayon- naise. In either case they should be firm and ripe, sliced nicely, and kept in a very cold place until wanted for the table. Celery should be carefully washed in plenty of salted water ; the green leaves and stalks trimmed off, and either used fresh for flavoring sauces, soups, and force-meats, or dried by gentle heat for later use ; the roots should be peeled, dried, and then grated and mixed with salt for table use. The white stalks are best for the table ; after they are washed, they may be kept in a cool, dark place, or in the refrigerator, near the ice. Frozen celery must be laid in plenty of cold water as soon as it is brought into the house, and kept there until all the frost is extracted : thawing it by heat destroys its excellence. Lettuce should be kept on or near the ice after it is washed, or in a cool, dark place, entirely wrapped in a cloth wet in cold water : if it is enclosed in an air-tight box after it is wrapped in the wet cloth, it will keep fresh for some time, care being taken to renew the wet cloth, and trim off all defective leaves. WATERCRESS SALAD. Carefully wash a pint of fresh watercresses, free them from all decayed leaves, break them in lengths of about two inches, and shake them dry in a clean towel ; arrange them neatly on a cold dish, and dress them with three table- spoonfuls of oil, one of vinegar, and a dust of salt and pepper. Dandelion, oyster-plant, chicory, escarole, and nasturtium may be served in the same way. FRENCH SALAD DRESSING. This is the usual dressing for vegetable salads : enough for a medium-sized salad-bowl can be made by mixing to- SALADS AND VEGETABLES. 379 gether two tablespoonfuls of vinegar, six of oil, a salt- spoonful of salt, and quarter of a saltspoonful of pepper
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