Salad Dressing
From Practical home cookery, 1906
This dressing is suitable for various salads.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 52. The excerpt below is the record exactly as published.
a small salt -spoonful of salt, about half of pepper, then fill up the spoon with good fresh Lucca oil, stir it quietly with a fork, and pour over the salad and toss it Hghtly about ; add another table-spoonful of oil, and continue the mixing ; and finish by adding about half a table- spoonful of Enghsh vinegar, or rather less of French white-wine vinegar. We ought in this country to be very careful before we set up our opinions on such a subject as cooking before the French. Now, some French cookery-books I have seen maintain that in dressing a salad it does not matter whether you put in the oil first or the vinegar. For my part I think it does. If the vinegar be put in before the oil, it is apt to be absorbed by the lettuce-leaves, and consequently one part of the salad will taste sharper than the other ; while if the oil be put in first, and the salad well mixed, each leaf gets coated with oil, and the small quantity of vinegar when added is generally diffused. To my taste the king of salad-dressing
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Cook this with the app: pantry check, scaling, and the assistant.