Porto Rico Dressing
From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).
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A historical recipe
1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p, by Fannie Merritt Farmer (1930).
United States
Known as an American 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
2
2 ingredients
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2 tablespoons chopped olives
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1 tablespoon tomato catsup
Cook safely
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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
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- Make French Dressing, using half lemon juice and half vinegar and add 2 tablespoons chopped olives and 1 tablespoon tomato catsup.
Cookware for this recipe
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Chef's knife
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Cutting board