A collection of salad dressings found in vintage tin boxes, journals, or other handwritten recipes that I have collected over the years. Salad's are a staple of the family meals. We all have a favorite salad, either potato salad, cranberry salad, or old fashion lettuce salad, but you can't have any of the above salads without the dressing. Below are a list of vintage dressings for your salads. I have a collection of Salad Recipes too, just follow the link. 12-08-18 |
French - Roquefort Dressing 1 Cup - Oil 1/3 cup vinegar 1/3 cup catsup 1 small onion grated 1/2 cup sugar 1/2 teaspoon. Salt 1 Tablespoon worcestershire sauce 3 oz. Roquefort |
Salad Dressing Mix 1/2 cup Wesson Oil with 1/4 cup lemon juice, 1/4 t. Italian herb seasoning and 1/4 t garlic powder. Mix well. |
Blue Cheese Salad Dressing 1 package blue cheese crumbled ( 4 oz) 1 package (3 oz) cream cheese, softened (3/4 cups) 1/2 cup mayonnaise or salad dressing 1/3 cup light cream In small bowl, blend blue cheese and cream cheese on low speed. Add mayonnaise and cream, beat medium speed until creamy. Cover, refrigerate ant least 3 hours. For chunks, reserve 1/2 cup of the crumbled blue cheese. Fold in after beating. |
Red Salad Dressing 1 cup sugar 1/2 cup oil 1/2 cup vinegar 1 cup catsup 1/3 cup chopped onion Mix well. |
Sugar Candy Treats History of Candy Candy History Part 2 Rice Crispy's History. Celebrities Favorite's Weird Candy Trivia. Growing Candy. |
Red Roquefort Dressing 3 oz cheese 1/4 cup catsup 1 T. Chopped parsley 1 T. Cream With wooden spoon, mix thoroughly. Refrigerate. Chill for about 15 minutes. Serve on vegetable salad or with cold meat. Cucumber Dressing 1/3 cup peeled diced cucumbers 1/3 cup mayonnaise 1 T. Vinegar 1 t. Instant onion or 1 T. Chopped onions Mix ingredients and let stand a few minutes before serving. |
Boiled Salad Dressing - Aunt Autie's 2 Tablespoon flour 1 Tablespoon dry mustard 1 teaspoon salt 3/4 cups sugar 1/4 cup vinegar enough water to make a cup full 2 yolks of egg. If I am stingy, I heat up well, 2 whole eggs, instead of whole egg yolks. Stir constantly as it cooks in a jiffy. Add 2 Tablespoons liquid to make paste. Beat eggs and add rest of liquid. |
Green Goddess Dressing 1 clove garlic - grated 1 Tablespoon anchovy paste 3 Tablespoon green onions - chopped 1 Tablespoon lemon juice 3 Tablespoon tarragon wine vinegar 1/2 cup sour cream 1 cup mayonnaise 1/2 cup parsley - chopped salt and pepper Combine in order. Chill |
Try this dressing for coleslaw. To one half cup salad dressing, add one quarter cup cream, two tablespoons Tarragon vinegar, one-half teaspoon salt, one-half teaspoon prepared salad mustard, and a dash of seasoned salt. Combine well and chill. |
Very old dressing recipes from around 1920. Cream Salad Dressing One cup of butter and 1/2 cup of sugar creamed; add 1 tablespoon of salt, 1 of mustard, a pinch of cayenne pepper. Then add 4 eggs, one at a time, beating thoroughly. Next 1 cup of cream and last 1 1/2 pints of boiling vinegar. Stand over the fire until it approaches boiling point; remove and bottle. It is nice with potato salad. French Mustard Dressing Take 3 tablespoons of mustard, 1 tablespoon sugar, and 1 egg. Mix to a smooth paste and gradually pour in a cup of vinegar. Let it come to a boil, stirring meanwhile. Salad Dressing 3 eggs 1 teaspoon flour 1/2 teaspoon mustard 1/2 teaspoon salt 1/2 teaspoon celery seed 1/4 cup sugar 1 tablespoon butter, melted 1/2 cup very mild white vinegar Beat eggs very light, add sugar and other dry ingredients, then melted butter - pour this mixture into vinegar, which must be at the boiling point. Stir until thick. Put into sealed jars and thin by adding cream. |
Orange Poppy Seed Dressing 1/2 cup salad oil 1/2 cup of orange juice 2 Tablespoons honey 2 Tablespoons vinegar 1 teaspoons of poppy seeds - Nice with a little celery seed mixed in too. Slim Dressing 1/2 cups buttermilk 1 Tablespoon vinegar 1/2 teaspoon sugar 1/4 teaspoon diced dill weed Dash of pepper To make your own buttermilk, scald a quart of skim milk, let cool to 70 degrees, and add 1 tablespoon store bought buttermilk. Let ferment 12 to 16 hours. It will have the sodium content of the skim milk (50 milligrams per 100 grams, about 1/2 cups) |
Read, "The Story of the Missing Cookie Jar" by PenVampyre. A delightful little Christmas story with mouthwatering recipes for the most wonderful time of the year! Read "Santa and the Magic Key". An entertaining story for the holidays, plus recipes for your Christmas. A story by Robin Wallace. Read "Easter and Where NOT to Hide Eggs" Memories of Easters past and a few vintage recipes. Logan's Halloween Story -The original story won first place in sixth-eighth grade division of Southeastern Middle School, 2005 by Logan Lyon. Food and Genealogy. A story By Robin L. Wallace. Our lives, our families, our very history's are defined by the foods we eat. Family Reunion Recipes. "The Fourth of July and Other Disasters" (With Apologies to Jean Shepherd) By Robin L. Wallace A short story by Suellen Fry. Memories of my father and his version of Kickapoojoyjuice. Memorial Day Recipes - "For me, Memorial Day was the day when we went out where relatives were buried in the tiny, local cemeteries and thoroughly cleaned up each grave site, carrying away branches that may have fallen in the winter.................." Grandma Irwin's Story of Courage and Swit Tater Biskits Recipe Home Remedies Medicines Recipes From Olden Times. Thanksgiving Day recipes and story from the past. College Foods and Other Mistakes I Have Eaten. |
French Roquefort Dressing 1930's or 1940's 1/2 Teaspoon salt 1 Teaspoon sugar 1/8 Teaspoon paprika 1/4 Cup Vinegar 1/2 CUP Olive Oil Mix the salt, sugar and paprika together. Add vinegar and oil - beat thoroughly. Now add 4 tablespoons crumbled Roquefort cheese and mix thoroughly. Use over Romaine or other fresh picked lettuce. |
French Fruit Dressing 6 tablespoons oil 1 tablespoon lemon juice 1 tablespoon orange juice 1/8 teaspoon salt 2 teaspoons powdered sugar Beat thoroughly until emulsified. |