Salad Dressing
From Cookery for every household, 1914
Serves 1
If the dressing is to be used for fish or lobster salad, a tea-spoonful of anchovy or shrimp essence is an improvement.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 303. The excerpt below is the record exactly as published.
SALAD DRESSINGS 748. 1. French Dressing (Sauce Vinaigrette) 2 table-sps. salad oil. I White pepper. Salt. 1 table-sp. vinegar. I £ tea-sp. made mustard. This dressing is frequently made at table in or over the salad bowl. If it is prepared beforehand it should not be poured over the salad until the time of serving. Mix the salt, pepper, and mustard together,. and add the oil gradually. When these are well blended and the salt dissolved, add the vinegar. A pinch of cayenne and a little sugar may be added. Sometimes a tea-spoonful of tarragon vinegar is put in, and by some people more oil is preferred. Note. — 'When the mixing is done at table, a thin oil and vinegar bottle is useful. 749. 2. Salad Dressing 2 hard-boiled yolks. J tea-sp. made mustard. White pepper and salt. A pinch of cayenne. A pinch of sugar. 3 table-sps. salad oil or cream. 2 table-sps. vinegar. 1 dessert-sp. tarragon vinegar
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