Recipes

French Dressing No. 1

Recipe No. 474 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad

Serves 2 quarts.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 474 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Oil, salad — ¾ quart (¾ No. 56 dipper)
  • Vinegar — 1 quart (1 No. 56 dipper)
  • Salt — 3 ounces (6 mess kit spoons)

Sugar, granulated — 1 ounce (2 mess kit spoons)

  • Onion juice (optional) — 1½ ounces (3 mess kit spoons)

Directions

  1. Mix all ingredients together. Shake before using.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Oil, salad — 3¾ tbsp Vinegar — 5 tbsp Salt — about 1½ tsp Sugar, granulated — about ½ tsp Onion juice (optional) — about ¾ tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 474, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.