Mrs. Higgin’s French Salad Dressing
I will start this off by saying, this French Salad Dressing is not the red stuff that is a French dressing today. This is a very simple mixture of oil, vinegar and seasonings. I also find it very interesting that the notes for this recipe say that potatoes and meat finished with this dressing make a good salad. That’s my kind of salad!
French Salad Dressing Recipe
Three tablespoonfuls of oil, one of vinegar, one salt spoonful of salt, one-half a salt spoonful of pepper. Put the salt and pepper in a cup and add one tablespoonful of oil. When thoroughly mixed, add the remainder of the oil and the vinegar. This is dressing enough for a salad for six persons. If you life the flavor of onion, grate a little juice into the dressing, by first peeling the onion and then grating with a coarse grate; a few drops of juice is enough for this rule.
Potatoes, beef, mutton or lamb, cut fine and finished with this dressing, make a good salad.
Mrs. William Higgins, Fall River – Boston Post – 7 Feb 1904
French Salad Dressing
A French Salad Dressing recipe from 1904
Ingredients
- 3 tbsp oil
- 1 tbsp vinegar
- 1/4 tsp salt
- 1/8 tsp pepper
- onion juice if desired
Instructions
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Put the salt and pepper in a cup and add one tablespoonful of oil. When thoroughly mixed, add the remainder of the oil and the vinegar.
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This is dressing enough for a salad for six persons. If you like the flavor of onion, grate a little juice into the dressing,by first peeling the onion and then grating with a coarse grate; a few drops of juice is enough for this rule.
Recipe Notes
Potatoes, beef, mutton or lamb, cut fine and finished with this dressing, make a good salad.
