Kentucky Maple Syrup Salad Dressing (1949)

• 1 cup malt vinegar
• 3 tspns salt
• 1/4 tspn paprika
• Dash of tabasco or another hot dressing
• Juice and pulp of 2 small onion, grated
• 1/2 to 3/4 cup real maple syrup
• 1 cup real olive oil

In a mixing bowl, place the malt vinegar and add salt, paprika, tabasco sauce, onion juice and pulp. Mix well. 

Add maple syrup. Stir until blended, then add olive oil. Pour into a bottle or jar and shake well. 

This dressing is especially good with pear, pineapple, or any fruit salad, cheese and fruit aspics, or with any salad requiring a sweet dressing. 

Variation - Add 1/4 tspn poultry seasoning and 1/4 tspn dry mustard to above dressing, mixing these ingredients with the vinegar and proceeding as follows. This gives a much spicier flavor.

More "Lost" Salad Dressings

Classic Brown Derby Cobb Salad (1937)

Brown Derby Old-Fashioned French Dressing (1959)

(Origin - "Out of Kentucky Kitchens" by Marion Flexner, with preface by Duncan Hines, 1949.) 

How to Make Vinegar (1861)

"Vinegar made of cider is the best; that of sour wine or beer is good. Much of the vinegar sold is not good, being made of poor, often unwholesome materials. On this account, it is advisable for housekeepers to manufacture their own vinegar; it is also much more economical.

"Procure a barrel, or a half a one of cider, put to it a piece of paper dipped in molasses, keep the barrel in a warm place, in a place exposed to the influence of the sun, until it becomes vinegar.

"Tea, coffee, and sour beer, which you have left after meals, may be added to the vinegar without injury to it, if not added in large quantities at once, so as to weaken the vinegar. 

"Very good vinegar may be made of fair, good apple parings, by putting to them rather more than sufficient water to cover them in an unglazed earthen pot, with a paper dipped in molasses put in it. Keep it in a warm situation. In the course of several weeks, it will ferment, and become good vinegar."

More "Lost" Civil War Recipes
How to Make Yeast (1860)

Green Corn Dumplings (1867)

Origin - "Food in the Civil War Era - The North" edited by Helen Zoe Veit, published by Michigan State University Press, 2014.)

Rhubarb Vinegar (1820)

• 15 rhubarb stalks
• 5 gallons water
• 9 lbs coarse brown sugar
• 1/2 cup yeast (or 1/2 yeast cake)

Pound and crush the rhubarb with a potato masher, add water, and let stand for 24 hours. Strain into a 10-gallon keg, add the sugar and yeast, stir well, and place the keg in a spot where the temperature will NOT fall below 65 degrees.

Stir occasionally, and in 30 days,strain the liquid from the dregs, rinse out the keg thoroughly, return the liquid to the keg, and allow to stand until the contents will be vinegar.  Should be in about 2 weeks. 

(Origin - "California Mission Recipes" by Bess A. Cleveland. Published by the Charles E. Tuttle Company, 1965.)

More "Lost" Dressings and Condiments

Tomato Chutney (1932)
Hot Dandelion Dressing with Bacon (1946)

Brown Derby Old-Fashioned French Dressing (1959)

Hot Dandelion Dressing with Bacon (1946)

"Cut one-half pound bacon in dice and fry in skillet until crisp.Add:

• three cupfuls water, 
• one-half cupful of vinegar, 
• one-half cupful sugar, 
• one-half teaspoonful salt...

... and bring to simmer.  Mix three tablespoonfuls flour with one egg, and cream to form a thin paste. Add slowly to first mixture, stirring all the while.

"Cool slightly and pour over about two pounds of cleaned dandelions. Serve with boiled potatoes."

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Mrs. John Henning.) 

More Recipes from Pocono Kitchens

Orange Milk Sherbet (1946)

Banana Fritters with Lemon (1946)

Honey Sweet Potatoes with Corn Flakes (1946)

Hippo Bleu Cheese Dressing (1969)

• 1 cup mayonnaise
• 3 oz crumbled bleu cheese
• 1 cup oil
• 1/4 cup vinegar
• 1 tspn Lea & Perrins Worcestershire sauce
• salt  and pepper

Mix all ingredients together, adding the bleu cheese last. Let stand (refrigerated) for 8 hours.

Our customers die for our bleu cheese dressing.  

(Origin - "Hippopotamus Hamburger Cook Book" by Jack Falvey, part of the trend-setting Nitty Gritty Cookbook series, 1969. Aside: Hippopotamus Hamburger was a popular burger joint in San Francisco from 1950 to 1987. Read more about this famed eatery HERE.)