During World War 2 they made this dressing either with melted chicken fat or vegetable oil, I used vegetable oil. I’m sure the chicken fat gave it a great flavor but it has to be warmed before each use. They also used either lemon juice or vinegar for two totally different tastes. The idea for this dressing came from a little wartime booklet entitled “Successful Salads” according to the recipe book I found this dressing recipe in which is “Grandma’s Wartime Kitchen” by Joanne Lamb Hayes.
Combine all of the dry ingredients in
a shaker jar that has a leakproof lid.
Add the vinegar and shake to combine.
Add the oil.
Shake to combine.
Place into a serving container and serve.
If using chicken fat it must be refrigerated
and also warmed before serving.
Wartime French Dressing
- Difficulty: Easy
- 1 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp granulated sugar
- 1/4 tsp celery salt
- 1/8 tsp garlic powder
- 1/8 tsp ground black pepper
- 1/8 tsp onion powder
- 1/4 cup cider vinegar (or lemon juice)
- 1/2 cup melted chicken fat or vegetable oil
- In a container with a leakproof lid, add the dry ingredients and shake.
- Add the vinegar and shake until combined.
- Add the oil (or chicken fat) and shake to combine then serve.
If you use chicken fat you must warm it before mixing and store leftovers in the refrigerator.
Makes about 3/4 cup.
Source: // In Dianes Kitchen
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