Recipes

Mustard French Dressing

Recipe No. 478 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 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 478 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.

Directions

  1. Add ¾ ounce (2½ mess kit spoons) dry mustard and ¼ teaspoon cayenne pepper to recipe for French dressing.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 478, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.