French Sai/ad Sauce
From The New American cook book (1897).
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A historical recipe
The New American cook book, by Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (1897).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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a teaspoonful of salt
Method
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- Put half a teaspoonful of salt and pepper each into a bowl, add gradually three tablespooufuls of olive-oil.
- rub aud mix thoroughly, then stir in the vinegar by degrees, and it is ready for use.
Cookware for this recipe
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Mixing bowl
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Wooden spoon