{"id":3827,"slug":"french-dressing-2","title":"FRENCH DRESSING","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1/2 teaspoon salt.","1/8 teaspoon pepper.","1/4 teaspoon paprika.","6 tablespoons olive oil.","2 tablespoons vinegar.","Garlic."],"ingredients_norm":["salt","pepper","paprika","olive oil","vinegar","garlic"],"steps":["Rub the mixing bowl with a bruised clove of garlic;","add salt, pepper, paprika and oil;","beat until ingredients are thoroughly blended, adding vinegar slowly meanwhile.","A piece of ice put into bowl while stirring will aid in chilling the mixture."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:77","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"45783852b1b5c4e4793e1822655c8412217e832320194c0d38debbee8f7e7cee","created_at":"2026-08-02T15:44:54Z","updated_at":"2026-08-02T15:44:54Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/french-dressing-2"}