French Salad Dressing

Ingredients

• six tablespoons of oil or melted butter
• the same of cream or milk
• one teaspoon of salt
• half a teaspoon of pepper
• half a teaspoon of mustard

Method

1. 1

   Mix all ingredients together and let stand overnight before use.

As published

This recipe was extracted from Cooks in clover (1889), page 20. The excerpt below is the record exactly as published.

French Salad Dressing. — Take six tablespoons night, it is ready for use. Mrs. J. H. Ackerman. of oil or melted butter, the same of cream or milk, \ one teaspoon of salt, and half a teaspoon each of Salad Dressing, II. — The yelks of four raw eggs, i pepper and mustard. With this mix a large cup of one teaspoon each of sugar and mustard, half a cup vinegar and boil well; after removing from the fire, of melted butter, quarter of a cup of vinegar, the add three well beaten eggs, and stir five min- juice of half a lemon, a pinch of cayenne pepper, j utes. Miss H. M. 34 COOKS IN CLOVER. Lettuce Dressing. — Half a teaspoon each of mixed eggs; beat well and stir into one cup of hot sweet mustard and salt, one tablespoon of butter, a small cream; stir all together over the tea-kettle until it half cup of heated vinegar; beat in the white of one I thickens like a custard, take from the fire, and add egg. Mrs. A. C. Hascy. ( two tablespoons of vinegar. *. The Chefs Dressing. — Mix one dessert spoon of | Mayonnaise Dressing. — With the yelk of onoegg, dry mustard, half a teaspoon of salt, quarter of a stir in rapidly salad oil until you can cut with a teaspoon of pepper,

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