French Salad Dressing
From Modern cookery, in all its branches, 1884
Serves 4
Adjust salt and pepper to taste. Common or cucumber vinegar can be used instead of tarragon.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 147. The excerpt below is the record exactly as published.
FRENCH SALAD DRESSING. Stir a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt is dissolved, mix with them four * Salad-baskets are also to be found in many good English kitchens, but they ere not in such general use here as on the continent. <3ltAP. VI.] COLD SAUCES, SALADS, ETC. 141 additional spoonsful of oil, and pour the whole over the salad ; let it be well turned, and then add a couple of spoonsful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.