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FRENCH SALAD DRESSING Betty Jahr

From Recipes From Wilkes 2nd Ed.

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A historical recipe

Recipes From Wilkes 2nd Ed.

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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 1 ingredient

  1. 1 small onion

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1/2 с.
  2. oil 1/4 с, cider vinegar 1/3 с, catsup 1 tsp.
  3. salt 1/3 с, sugar 1 tsp.
  4. paprika Season with garlic salt to taste or onion salt.
  5. Or grate 1 small onion.
  6. Beat well.
  7. If using blender, blend several minutes.
  8. It is also good with some Blue cheese added.
  9. CREAMY ITALIAN DRESSING Kay Siles 1 с.
  10. Hellmann's mayonnaise 1 tsp.
  11. Worcestershire sauce 2 Tbsp.
  12. wine vinegar 1/2 tsp.
  13. oregano leaves 1 Tbsp.
  14. lemon juice 1 Tbsp.
  15. sugar 1 Tbsp.
  16. Mazola corn oil 1 small clove garlic, 1 Tbsp.
  17. water minced Combine all ingredients.
  18. Makes 1 1/3 cups.
  19. Lasts 3-4 days.
  20. Chill well.

Plating

Cookware for this recipe

  • Blender
  • Chef's knife
  • Cutting board
  • Grater
Source not stated by archive.org
Credit

From Recipes From Wilkes 2nd Ed, printed page 4, digitised by the Internet Archive: https://archive.org/details/recipes-from-wilkes-2nd-ed

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.