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Name: FRENCH DRESSING
Ingredients: 24 cups of Cider Vinegar or 1 1/2 Gallons; 24 cups of Salad Oil; 24 cups of sugar; 18 cans Tomato soup; 18 tsp. white pepper; 18 Tbsp. salt; 1 1/2 Bottles Worcestershire sauce; 24 ground onions

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Potpourriprinted page 90

FRENCH DRESSING

Ralph Lund, W.S.C.A.

Ingredients

24 cups of Cider Vinegar or 1 1/2 Gallons
24 cups of Salad Oil
24 cups of sugar
18 cans Tomato soup
18 tsp. white pepper
18 Tbsp. salt
1 1/2 Bottles Worcestershire sauce
24 ground onions

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Photograph of printed page 90 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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