Venetian Salad Dressing
From High living, 1904
Presented as published in 1904. 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 High living (1904) by Linie Loyall McLaren,, page 26. The excerpt below is the record exactly as published.
VENETIAN SALAD DRESSING — Rub an anchovy quite smooth with a tablespoonful of olive oil and a teaspoonful of French mustard ; add three or more tablespoonfuls of oil, one of garlic vinegar and one of plain vinegar
Cook this with the app: pantry check, scaling, and the assistant.