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Creamy French Dressing

A historical recipe from Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950).

A historical recipe

Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Project Gutenberg eBook #65507.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Grandma's Recipes for Mother and Daughter, by American Molasses Company (1950). Digitised by Project Gutenberg, eBook #65507 (https://www.gutenberg.org/ebooks/65507). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 teaspoon salt 1 teaspoon paprika ½ teaspoon dry mustard ⅛ teaspoon pepper 2 teaspoons grated onion 1 clove garlic 2 cups salad oil ¼ cup GRANDMA’S MOLASSES ¼ cup catsup ¾ cup vinegar 1 small or ½ large egg white Combine first seven ingredients;
  2. let stand one hour.
  3. Add remaining ingredients and beat vigorously with rotary egg beater.
  4. YIELD: 3 cups salad dressing.
  5. Plain French Dressing: Omit egg white.