Plain Salad Dressing
From Culinary jottings, 1885
Avoid using too much vinegar; the dressing should not be acidic.
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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 115. The excerpt below is the record exactly as published.
plain salad-dressing may be trusted I think : — Pull the leaves of the lettuce from the stalk with your hand, rejecting all that are bruised and discoloured, turn those at all muddy into a basin, wash them well, and drain them thoroughly on a sieve, tossing them lightly in a cloth afterwards to get rid of every drop of water. Leaves that are quite clean ought not to be wetted at all. When dry, put the leaves into the bowl, and work them about with the wooden spoon and fork whilst an assistant sprinkles over them a libation of the finest oil you can buy. As soon as every leaf is thoroughly anointed, — glittering with a coating of moisture as it were, — shake over them a few drops of tarragon vinegar, and dust them with salt, and some coarse, freshly gTound black pepper
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Cook this with the app: pantry check, scaling, and the assistant.