French Dressing No. II (Thick)
Recipe No. 482 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.
Recipe No. 482 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
- Salt — 1¾ ounces (3½ mess kit spoons)
- Pepper, black — as needed
- Sugar, granulated — 1 ounce (2 mess kit spoons)
- Mustard, dry — ¾ ounce (3 mess kit spoons)
- Pepper, cayenne — as needed
- Mayonnaise — ½ pint (⅓ mess kit cup)
- Vinegar — 1 pint (½ No. 56 dipper)
- Oil, salad — 1⅓ quarts (1⅓ No. 56 dippers)
- Water — ¼ pint (4 mess kit spoons)
Directions
Key ingredients
- Sift salt, black pepper, sugar, mustard and cayenne pepper together.
- Add mayonnaise; mix well.
- Add oil and vinegar alternately to mixture. Add water last; mix well.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Salt — about ¾ tsp Pepper, black — to taste Sugar, granulated — about ½ tsp Mustard, dry — about ⅓ tsp Pepper, cayenne — to taste Mayonnaise — 1¼ tbsp Vinegar — 2½ tbsp Oil, salad — 6¾ tbsp Water — 2 tsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 482, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.