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French Salad Dressing

From Modern cookery, for private families (1860).

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A historical recipe

Modern cookery, for private families, by Eliza Acton and University of Leeds. Library (1860).

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 ingredient

  1. a saltspoonful of salt

Method

  1. Stir a saltspoonful of salt and half as much pepper into a large spoonful of oil, and when the salt is dissolved, mix with them four Salad-baskets are also to be found in many good English kitchens, but they are not in such general use here as on the continent.

Plating

Cookware for this recipe

  • Wooden spoon
Source not stated by archive.org
Credit

From Modern cookery, for private families (1860), printed page 140, digitised by the Internet Archive: https://archive.org/details/b21505391

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.