Thousand Island French Dressing

Ingredients

• 1/2 cup olive oil
• 1 teaspoon onion juice
• Juice 1/4 orange
• 1 tablespoon finely chopped parsley
• Juice 1/4 lemon
• 8 sliced stuffed olives
• 1 teaspoon salt
• 1 teaspoon Worcestershire Sauce
• 1/4 teaspoon paprika
• 1/4 teaspoon mustard

Method

1. 1

   Mix ingredients, chill, and shake thoroughly.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 204. The excerpt below is the record exactly as published.

Juice 4% orange 1% teaspoon mustard 1 teaspoon grated onion _ 4 teaspoon paprika 1 teaspoon chopped parsley 1 teaspoon Worcestershire Sauce Mix, chill, and shake until thickened. THOUSAND ISLAND FRENCH DRESSING Y cup olive oil 1 teaspoon onion juice Juice 4% orange 1 tablespoon finely chopped parsley Juice 14 lemon 8 sliced stuffed olives 1 teaspoon salt 1 teaspoon Worcestershire Sauce 14 teaspoon paprika 14 teaspoon mustard Mix eineieuenes chill, and shake thoroughly. ~ MAYONNAISE Y% teaspoon mustard 1 egg yolk V teaspoon sugar 1 tablespoon vinegar VY teaspoon salt 34 cup olive oil, thoroughly Few grains cayenne chilled 1 tablespoon lemon juice Sift first 4 ingredients into a bowl, add egg yolk, mix thoroughly, and add vinegar, while stirring constantly. Beat in 3 teaspoons oil, a drop at a time. Add 1 teaspoon oil at a time until mixture thickens. When very thick, add lemon juice and remaining oil rapidly. Beat with silver fork, wire whisk, small wooden spoon, or egg beater as preferred. Mayonnaise should be stiff enough to hold its shape. It soon liquefies when added to meat or vegetables; therefore it should be added just before serving time. If dressing is to be kept for a few days, add at the last 1 teaspoon hot water. Add mashed yolk of a hard- cooked egg to dry ingredients, if desired. In making variations, use home-made or commercial mayonnaise. Carlton Salad Dressing. Add 2 tablespoons Tomato Purée (p. 191), or undiluted canned tomato soup, 4% tablespoon lemon juice, 144 teaspoons powdered sugar, 44 teaspoon Worcestershire Sauce, 44 teaspoon A 1 Sauce. SALAD DRESSINGS 491 Chinese Dressing. Add 14 cup chopped almonds, 4 cup currant jelly, and 4% cup heavy cream, whipped. Chutney Mayonnaise. Add 1% tablespoons chutney and stir until thoroughly blended. . Cream Mayonnaise. Add 14 cup heavy cream, sweet or sour, beaten until stiff. Green Mayonnaise. Color with spinach juice or vegetable coloring, or pound )4 cup watercress and 4 cup parsley in mortar, squeeze through cheesecloth, and use to color Mayonnaise. Mayonnaise a la Connelly. Add 1% cup cold, boiled rice. Mayonnaise Piquante. Add 2 tablespoons, each, olives and pickles, finely chopped. : Ravigote Mayonnaise. Pound in mortar 2 tablespoons cooked spinach, 1 tablespoon capers, 3 anchovies, 14 cup parsley, and 1 cup watercress. Squeeze through cheesecloth and add to Mayonnaise. Red Mayonnaise. Color with tomato juice, tomato catsup, Tomato Purée, vegetable coloring, or lobster coral forced through fine sieve. Russian Dressing I. To 1% cup Mayonnaise, add 14 cup Chili Sauce, drained from liquor, 14 cup India Relish, and 4% tea- spoon powdered sugar. Russian Dressing II. To 14 cup Mayonnaise, add 14 cup Chili Sauce, 1 tablespoon celery, cut in small pieces, 1 tablespoon pimiento, cut in small pieces, 1 tablespoon green pepper, cut in small pieces. Thousand Island Dressing. To Russian Dressing I or II, . add 14 cup cream beaten until stiff. Serve immediately. QUICK MAYONNAISE 1% teaspoon salt 1 tablespoon vinegar Y{ teaspoon mustard ~ 1 tablespoon lemon juice Few grains cayenne 1 egg 1% cups olive oil

Cook this with the app: pantry check, scaling, and the assistant.