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French Salad Dressing

From Miss Corson's practical American cookery and household management (1886).

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A historical recipe

Miss Corson's practical American cookery and household management, by Juliet Corson (1886).

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

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. This is the usual dressing for vegetable salads : enough for a medium-sized salad-bowl can be made by mixing to- getlj^er two talilcspoonfuls of vinegar, six of oil, a saltspoonful of salt, and quarter of a saltspoonful of pep^Der.

Plating

Cookware for this recipe

  • Mixing bowl
  • Chef's knife
Source not stated by archive.org
Credit

From Miss Corson's practical American cookery and household management (1886), printed page 378, digitised by the Internet Archive: https://archive.org/details/misscorsonspract00cors

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.