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FRENCH SALAD DRESSING (For Tomatoes and Lettuce)

From Prague chapter book of recipes, 1922 (1922).

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A historical recipe

Prague chapter book of recipes, 1922 , by Paidar, Marie, Mrs., [from old catalog] comp and Kammerer, Blanche, [from old catalog] joint comp (1922).

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 6 ingredients

  1. One teaspoon salt
  2. one-quarter teaspoon mustard
  3. two tablespoons sugar
  4. one tablespoon onion
  5. four tablespoons vinegar
  6. three-quarters cup water

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. One teaspoon salt, one-quarter teaspoon mustard, one-eighth teaspoon pepper, two tablespoons sugar, one tablespoon onion, chopped fine, four tablespoons vinegar, three-quarters cup water.
  2. Mix, set aside and keep very cold and pour over salad, just before serving.

Plating

Cookware for this recipe

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

From Prague chapter book of recipes, 1922 (1922), printed page 44, digitised by the Internet Archive: https://archive.org/details/praguechapterboo00paid

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.