French Salad Dressing
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
For onion flavor, grate a little juice into the dressing.
Presented as published in 1880. 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 Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 101. The excerpt below is the record exactly as published.
French Salad Dressing. Three table-spoonfuls of oil, one of vinegar, one salt- spoonful of salt, one-half a salt-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.