American
German Dressing
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ½ cup Thick Cream
- 3 tablespoons Vinegar
- ¼ teaspoon Salt
- Few grains Pepper
Make it
Method
- 1
Beat cream until stiff, using Dover Egg-beater. Add salt, pepper, and vinegar very slowly, continuing the beating.
Source & rights
Where this recipe comes from
German Dressing, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.