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French Cheese Dressing

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

French Cheese Dressing

Ingredients

Directions

  1. Miss Elaine Barden.

  2. Flavor with garlic. Roquefort cheese, size of

  3. Rub salad bowl with garlic ; cream the cheese with the olive oil until light ; add paprika and vinegar gradually.

  4. Serve over quartered head lettuce. Enough for 6 people.

  5. MAYONNAISE DRESSING No. 1.

  6. Mrs. Belle Line Hiteshue.

  7. 1 pint vinegar. Lump butter size of egg.

  8. ½ teaspoon mustard. Pinch red pepper.

  9. Mix ingredients smooth, and add hot vinegar. Boil a short time. Thin with cream when cold.

  10. 134 Salads and Salad Dressings.

  11. MAYONNAISE DRESSING No. 2.

  12. Miss Sarah Blair.

  13. Yolks of 4 eggs. 1 teaspoon salt.

  14. Dash of paprika. 1 tablespoon mustard.

  15. Boil vinegar and stir in other ingredients; remove from fire as soon as it thickens ; beat in the eggs the last thing.

  16. Bottle and seal. Will keep for months. Thin with cream as used.

Nutrition, whole recipe (rough)

809Calories
20 gProtein
32 gFat
109 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the mustard

How well each one fits the dish's main ingredients (olive, vinegar, sugar, flour, butter, egg):

  1. Shallotfits about as well
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Mustardthe original

Fit is the average pairing score against olive, vinegar, sugar, flour, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

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