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French Dressing

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41

Editorial context

An early 20th-century French dressing recipe presented by Caroline C. Shea in Good Housekeeping. Distinct from modern bottled French dressing, this preparation forms a base emulsion from dry mustard, sugar, salt, and water before incorporating oil and thinning with vinegar or a vinegar-lemon juice mixture to taste.

Original

French Dressing One teaspoonful of mustard, one teaspoonful of sugar, one salt spoonful of salt. Mix thoroughly with a few drops of cold water. Slowly add oil to make a thick paste ; the oil should blend perfectly. Thin to taste with vinegar or vinegar and lemon juice.

Page n41 · beginning from Good Housekeeping 1900-07: Vol 31 Iss 1
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At the source

Publication
Good Housekeeping 1900-07: Vol 31 Iss 1
Issue date
Volume
31
Issue
1
Page / locator
n41
Provider record
View the original provider record ↗

Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n41, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.

Recipe

Ingredients

  • 1 teaspoonful mustard
  • 1 teaspoonful sugar
  • 1 salt spoonful salt
  • a few drops cold water
  • oil
  • vinegar, to taste, alone or combined with lemon juice
  • lemon juice, optional; to taste with vinegar

Directions

Mix mustard, sugar, and salt thoroughly with a few drops of cold water. Slowly add oil to make a thick paste so that the oil blends perfectly. Thin to taste with vinegar or vinegar and lemon juice.

Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
Not stated
Equipment
Not stated

Names & connections

  • Salad Dressingstopic · categorized under Dressings in Caroline C. Shea's Salads article

Source context

publication context

Salads by Caroline C. Shea

Salads By CAROLINE C. SHEA In treating of salads the more com- mon kinds will be avoided, as every cook book contains full directions ; as will also recipes for mayonnaise dress- ing, as every cook has her own, or buys some one of the many manufactured varieties. In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too ex- pensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place.

Dressings

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗

Source evidence: Salads By CAROLINE C. SHEA In treating of salads the more com- mon kinds will be avoided, as every cook book contains full directions ; as will also recipes for mayonnaise dress- ing, as every cook has her own, or buys some one of the many manufactured varieties. In making a salad, everything used should be perfectly fresh and cold. A salad is something which should appear at least once a day on every table. Olive oil, in most cases, is the one thing essential to a perfect salad, but as many do not like it and others think it too ex- pensive for general use several kinds of dressing will be given. All vegetables used in making salads should after washing be put to drip in a cool place. Dressings

publication context

Good Housekeeping Folio Heading

40 GOOD HOUSEKEEPING

Good Housekeeping 1900-07: Vol 31 Iss 1 · Page n41 · View context source ↗

Source evidence: 40 GOOD HOUSEKEEPING

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