Pandora French Dressing
From The Stag Cook Book: Written for Men by Men, 1922
Adjust vinegar based on the type of salad.
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 45. The excerpt below is the record exactly as published.
PANDORA FRENCH DRESSING I have discovered that the secret of French dressing, to my way of thinking, is to use plenty of salt. When I make it at home — say for five or six people — I take an ordinary salt dish or saucer and cover the bottom with a lot of salt. Add black pepper and some of that Chili powder that comes from a place down in Texas. This Chili powder has a better flavor than paprika, and has a sort of onion taste to it, but don't use too much of it. Then I cover this with a good quantity of olive oil and beat it up with a fork until it gets stiff. It is a good idea to have the olive oil cold. Then add your vinegar [192] WRITTEN FOR MEN BY MEN — good, old-fashioned cider vinegar. There is a lot of it around nowadays because, while it is easy to turn sweet cider into hard, it is a good deal easier to turn hard cider into vinegar. You add the vinegar to suit your taste
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