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Italian Salad Dressing

From The universal cook book (1909).

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A historical recipe

The universal cook book, by Phillips, Fannie Frank, [from old catalog] comp and Levy, Reeva Huson, [from old catalog] joint comp (1909).

Italy

Known as an Italian 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-half teaspoon dry mustard
  2. one-half teaspoon salt
  3. one teaspoon sugar
  4. one teaspoon red vinegar
  5. one teaspoon tomato ketchup
  6. one tablespoonful olive oil

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. Suitable for Vegetables, Baked Beans, Etc.
  2. One-half teaspoon dry mustard, one-half teaspoon salt, dash pepper, one teaspoon sugar, juice of onion about one-half ounce, one raw tgg, one teaspoon red vinegar, one teaspoon tomato ketchup, one tablespoonful olive oil.
  3. Mix dry ingredients thoroughly.
  4. Work in vinegar, ketchup, and onion juice and egg, beating rapidly.
  5. Pour in oil until it forms a syrup like liquid.
  6. — L.
  7. E.
  8. de Haas.

Plating

Source not stated by archive.org
Credit

From The universal cook book (1909), printed page 59, digitised by the Internet Archive: https://archive.org/details/universalcookboo00phil

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.