Thousand Island Salad Dressing Recipe.
Salad dressing recipes are few and far between in the older cookbooks. This recipe for Thousand Island Salad Dressing comes from a slightly newer publication of 1917, and is both novel and familiar at the same time. A hard feat to pull off for a 101-year-old salad dressing!
What I haven’t figured out is: What is onion juice?
Source: A Thousand Ways to Please a Husband, 1917.
Convivial Supper 
I would never have guessed this is a recipe for Thousand Island dressing.
Onion juice is most likely obtained from squeezed finely chopped onion.
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Right? I’ve posted it and hope to come back to it to try it again…
Onion juice… ?? Or maybe pressed through a seive? Garlic press?
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Placing the minced onion in a cheese cloth and squeezing the juice through it, is a method that was used often in classical French cuisine. I’m guessing this is what they refer to.
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Cheese cloth makes absolute sense. I can’t believe I haven’t run into before now, though. Huh. ;0)
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-A Thousand Ways to Please a Husband-
YAAAAAAY!!!
A few whirls around a small Black and Decker food processor would do the trick. ;o)
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Ran across a very interesting excerpt. Will need to relocate it to post… Stay tuned! Happy mother’s day!
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My grandmother made onion juice by grating an onion on cheese cloth & twisting it to squeeze the juice out into a small bowl.
She used this juice to flavor cream cheese, which she spread on a ritz crackers and topped with an piece of anchovy. This was her signature appetizer.
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Your grandmother sounds like she was adept in the kitchen department. I love the idea of onion flavored cream cheese on ritz crackers – no need for fancy cracker flavorings – and then with the anchovies – Yum! Thanks for stopping by!
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