FRENCH DRESSING

Name: FRENCH DRESSING
Ingredients: 1 can Tomato soup; 1 cup salad oil; 3/4 cup vinegar; 1 Tbsp. salt; 3/4 cup sugar; 1 Tbsp. pepper; 1 Tbsp. paprika; 1 Tbsp. prepared mustard; 1 Tbsp. Worcestershire sauce

Ingredients

1 can Tomato soup
1 cup salad oil
3/4 cup vinegar
1 Tbsp. salt
3/4 cup sugar
1 Tbsp. pepper
1 Tbsp. paprika
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Method

Measure all ingredients into quart jar. Shake well. Add 1 small onion and 2 or 3 garlic buds or whole cloves. Refrigerate until used. Remove onion and garlic just before serving.

Note from the transcription

(If you use a blender it helps to grate the onion and garlic real fine)

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Photograph of printed page 54 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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