American
Parisian French Dressing
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Public domain source
Gather
Ingredients
- ½ cup Olive Oil
- 5 tablespoons Vinegar
- ½ teaspoon Powdered Sugar
- 1 tablespoon Bermuda Onion
- 2 tablespoons Parsley
- 4 Red Peppers
- 8 Green Peppers
- 1 teaspoon Salt
Make it
Method
- 1
Mix ingredients in the order given. Let stand one hour, then stir vigorously for five minutes. This is especially fine with lettuce, romaine, chiccory, or endive. The red and green peppers are the small ones found in pepper sauce.
Source & rights
Where this recipe comes from
Parisian French 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.