"Vinaigrette...The word, which originated as a diminutive form of French vinaigre (vinegar), was first used in English as long ago as 1699 (John Evely mentioned it in his book on salads, Acetaria) but it did not really become established until the end of the nineteenth century. French dressing, which originated around 1900, is a widely used synonym in British English. In French, vinaigrette was also applied formerly to a sort of small two-wheeled carriage, from a supposed resemblance to a vinegar-seller's cart." A-Z of Food and Drink, John Ayto [Oxford University Press: Oxford] 2002 (p. 359)
THE FORME OF CURY, A ROLL OF ANCIENT ENGLISH COOKERY. Compiled, about A.D. 1390, by the Master-Cooks of King RICHARD II,
SALAT. XX.III. XVI. Take persel, sawge, garlec, chibolles, oynouns, leek, borage, myntes, porrectes , fenel and ton tressis , rew, rosemarye, purslarye , laue and waische hem clene, pike hem, pluk hem small wiþ þyn  honde and myng hem wel with rawe oile. lay on vynegur and salt, and serue it forth.
 Porrectes. Fr. Porrette.  Ton tressis. Cresses. V. Gloss.  Purslarye. Purslain.  þyn. thine.
French Dressings French Dressing Bases
French dressing base No. 1, (Lemon color). Original French dressing: One-fourth teaspoon salt, one-fifth teaspoon freshly ground black pepper, one tablespoon pure vinegar, four tablespoons pure olive oil.
French dressing base No. 2, (Pink color). One-fourth teaspoon salt, one-fifth teaspoon paprika, one-third teaspoon sugar, one tablespoon pure vinegar, four tablespoons pure olive oil.
French dressing base No. 3, (Pink color). One-fourth teaspoon salt, one-fifth teaspoon paprika, one-third teaspoon salt, one-fifth teaspoon paprika, one-third teaspoon sugar, one tablespoon lemon juice, four tablespoons pure olive oil.
"French dressing base No. 4, (Orange color). Obesity: One-fourth teaspoon salt, one-fifth teaspoon paprika, one tablespoon lemon juice, three tablespoons mineral oil. Mix salt, pepper and vinegar together, then whip in oil. In whipping all ingredients together (excepting oil) at start and then whipping in oil you get a thicker, better-blended sauce.
French dressing base No. 5. For all dressings where cream is used as part of garnish. One-fifth teaspoon mustard (dry), one fifth teaspoon paprika, one-fourth teaspoon salt, one-half teaspoon tomato catsup, one-fourth teaspoon sugar, one tablespoon vinegar, five tablespoons olive oil. Mix thoroughly the mustard, paprika, salt, catsup,... keep reading on reddit ➡