{"id":6044,"slug":"french-dressing-4","title":"French dressing.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two teaspoonfuls of salt","one teaspoonful of mustard","one-quarter teaspoonful of black pepper","one-half teaspoonful of paprika","juice of one lemon","vinegar","olive oil"],"ingredients_norm":["salt","mustard","black pepper","paprika","juice of lemon","vinegar","olive oil"],"steps":["Put in a quart bottle two teaspoonfuls of salt, one teaspoonful of mustard, one-quarter teaspoonful of black pepper, one-half teaspoonful of paprika, the juice of one lemon, and the same amount of vinegar.","Fill with olive oil, and shake thoroughly."],"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/39550","source_ref":"pg:39550:w114:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"a0caf7b14e2226e965bc8ed580054ee33ec51010a8eacbb3797e7609e09d51cd","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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-4"}