French Salad Dressing
From New Cook Book and Marketing Guide (1908).
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A historical recipe
New Cook Book and Marketing Guide, by Maria Parloa (1908).
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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one saltspoonful of salt
Method
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- Three table-spoonfuls of oil, one of vinegar, one saltspoonful of salt, one-half a salt-spoonful of pepper.
- Put the salt and pepper in a cup, and add one table-spoonful of the oil.
- When thoroughly mixed, add the remainder of the oil and the vinegar.
- This is dressing enough fora salad for six persons.
- If you like the flavor of onion, grate a little juice into the dressing.
- The juice is obtained by first peeling the onion, and then grating with a coarse grater, using a good deal of pressure.
- Two strokes will give about two drops of juice—enough for this rule.
Cookware for this recipe
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Grater
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Vegetable peeler