Asparagus Salad with Mayonnaise

Ingredients

• 2 lbs. of asparagus
• 2 tbsps. of good vinegar
• 2 qts. of water
• 1 tbsp. of salt
• 1 pinch of pepper
• 4 tbsps. of fine oil

Method

1. 1

   Preparation and ingredients are the same as given under No.

2. 2

   17.

3. 3

   The asparagus is covered with mayonnaise dressing.

4. 4

   See No.

5. 5

   16, Cooked Mayonnaise Dressing for Tomato Salad.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 99. The excerpt below is the record exactly as published.

1 pinch of pepper % cup of vinegar 1 tsp. of minced parsley Preparation: The Ihead lettuce is picked over, the ribs cut through, also the largest leaves, then washed well and dried. The oil, vinegar or lemon juice, salt and pepper are mixed well and poured over the lettuce. Mix thoroughly with two spoons. ; No. 2— GREEN LETTUCE WITH EGG DRESSING. Head Lettuce, Endive, Romaine, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce . % tsp. salt 2 yolks of eggs 1 pinch of pepper % cup of cream % tsp. of sugar Juice of % lemon Preparation: The lettuce is picked over, washed and drained. The yolks of eggs are thoroughly beaten with cream, then vinegar stirred in slowly and salt, pepper and sugar added. Pour over the lettuce, mix well with two spoons, and serve at once. ■- No. 3— GREEN LETTUCE WITH MAYONNAISE DRESSING. Head, Endive, Escariol Lettuce. Quantity for 6 Persons. 2 heads of lettuce % tsp. of mustard 2 yolks of eggs % tsp. of salt 4 tbsps. of sour cream 1 pinch of white pepper 2 tbsps. of vinegar 1 pinch of sugar Preparation: The lettuce is prepared as before mentioned. —209 — Yolks of eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well and cooked in a double boiler until thick, stir- ring constantly, cooled and mixed with the lettuce. No. 4— GREEN LETTUCE WITH BACON. Head, Endive Lettuce. Quantity for 6 Persons. 2 heads of lettuce 1 pinch of pepper % lb. of bacon 1 pinch of sugar 5 tbsps. of vinegar % tsp. of mustard V2 tsp. of salt Preparation: Prepare the lettuce as before. The bacon is cut into small cubes and fried to a nice yellow color; add vinegar, salt, pepper, sugar and mustard, jool and add the let- tuce, stirring lightly. No. 5— GREEN LETTUCE PREPARED SWEET. Head Lettuce. Quantity for 6 Persons. 2 heads of lettuce Va cup of vinegar 1 egg % tsp. of salt 3 tbsps. of sugar 1 pinch of pepper % cup of cream Preparation: Prepare the lettuce as before. The w<hole egg is beaten with sugar, cream, vinegar, salt and pepper and mixed well with the lettuce. Remarks : Three tablespoonfuls of oil may be used. No. 6— POTATO SALAD. Quantity for 6 Persons. 4 lbs. of potatoes Salt to taste % cup of good oil % tsp. of pepper % cup of vinegar 1 tsp. finely sliced onions Vz cup of warm bouillon or water Preparation: The potatoes should be medium sized and not mealy. They are boiled in the jackets, peeled and sliced. The vinegar and bouillon are poured over while potatoes are still warm, add the oil, salt, pepper and onions and mix well, being careful not to break the potatoes. This salad must be prepared one hour before serving. Taste before serving and add more seasoning if necessary. No. 7— POTATO SALAD WITH SPICED DRESSING. Quantity for 6 Persons. 2 lbs. of potatoes 1 tsp. of salt 4 yolks of eggs % tsp. of red pepper 1 large cup of milk 1 % tsps. of sugar % large cup of vinegar 1 tsp. of flour 2 mustardspoonfuls of mustard Piece of butter, the size of an egg Preparation: The potatoes are prepared as given under — 210 — No. 6. Yolks of eggs, milk, vinegar, mustard, salt, pepper, sugar, flour and butter are mixed well and cooked in double boiler until thick, stirring constantly. Mix the sliced potatoes with this dressing. No. 8— POTATO SALAD WITH SOUR CREAM. Quantity for 6 Persons. 2 lbs. of potatoes 1 tbsp. of sugar 1 pt. thick, sour cream % tbsp. of salt V4, cup of vinegar 1 pinch of pepper Preparation: Prepare the potatoes as in No. 6. The cream, vinegar, sugar, salt and pepper are put on the sliced potatoes and mixed well. Remarks : Nos. 7 and 8 are fine salads. No. 9— POTATO SALAD WITH BACON. Quantity for 6 Persons. 2 lbs. of potatoes % tbsps. of salt % lb. of bacon 1 tbsp. of finely sliced onions % cup of vinegar 1 pinch of pepper % cup of bouillon or water Preparation: Prepare the potatoes as in No. 6. Cut the bacon into small dice, fry to a light yellow color, add the onions and fry a few minutes, then add bouillon, vinegar, salt, pepper and let come to a boil. Pour over the sliced potatoes. No. 10— CUCUMBER SALAD. Quantity for 6 Persons. 2 large cucumbers 4 tbsps. of vinegar % tbsp. of salt 1 pinch of pepper 3 tbsps. of oil 1 tsp. of finely chopped parsley Preparation: The cucumbers are peeled and sliced very thin, salted and left standing for a while. Drain well, add oil, vinegar, pepper, parsley and mix well. No. 11— SWEET CUCUMBER SALAD. Quantity for 6 Persons. 2 large cucumbers 1 pinch of pepper 1 egg % tbsp. of salt, for salting % cup of cream 1 tsp. of finely chopped parsley 3 tbsps. of sugar Preparation : The cucumbers are prepared as given under No. 10. Egg, cream, vinegar, sugar, pepper, parsley, are beaten well and mixed with the cucumbers. No. 12— CUCUMBER SALAD WITH SOUR CREAM. 2 large cucumbers V2 pt. thick sour cream % tbsp. of salt, for salting 2 tbsps. of vinegar 1 pinch of pepper Preparation: The cucumbers are prepared as given un- der No. 10 and mixed well with cream, vinegar and pepper. They are very good. —211— No. 13— CUCUMBERS AND HEAD LETTUCE MIXED. Quantity for 6 Persons. 1 large cucumber 2 tbsps. of lemon juice 1 head of green lettuce 1 pinch of salt % pt. of thick, sour cream 1 pinch of pepper Preparation: The lettuce and cucumber are prepared as before given under No. 1 and No. 10. The cucumber slices are mixed well with cream, vinegar, pepper, salt and mixed lightly with the green lettuce. No. 14— TOMATO SALAD. Quantity for 6 Persons. 2 lbs. of tomatoes % tsp. of onion, sliced fine % cup of fine oil 1 tsp. of finely chopped parsley 1 tsp. of salt % cup of vinegar 1 pinch of pepper Preparation: The tomatoes are scalded, skinned, sliced and mixed well with oil, vinegar, salt, pepper, onion and parsley. No. 15— TOMATO SALAD WITH MAYONNAISE DRESSING. Quantity for 6 Persons. B nice medium sized tomatoes % tsp. of mustard 1 head lettuce % tsp. of salt 3 yolks of eggs 1 pinch of pepper % cup of very fine oil Juice of 1 lemon Vi cup of thick, sweet cream Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time ; add cream, lemon juice, pep- per, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayon- naise dressing poured over the tomatoes. • Remarks: This is a fine salad. No. 16— TOMATO SALAD WITH COOKED MAYONNAISE. Quantity for 6 Persons. € medium sized tomatoes Vz tsp. of mustard 3 yolks of eggs 1 pinch of salt € tbsps. of sour cream 1 pinch of white pepper 2 — 3 tbsps. of vinegar 1 pinch of sugar Preparation: Preparation is the same as given under No. 15. Yolks of eggs, cream, vinegar, mustard, salt, pepper and — 212 — sugar are mixed well and cooked in the double boiler until thick, stirring constantly. Let it get cold and pour over the whole tomatoes. The tomatoes may be garnished with green lettuce as under No. 15. No. 17— ASPARAGUS SALAD. Quantity for 6 Persons. 2 lbs. of asparagus 2 tbsps. of good vinegar 2 qts. of water 1 pinch of salt 1 tbsp. of salt 1 pinch of pepper 4 tbsps. of fine oil Preparation: The asparagus are peeled, cut into equal pieces or left whole and boiled until tender in boiling water. When cold, mix tlhem with the oil, vinegar, pepper and salt. No. 18— ASPARAGUS SALAD WITH MAYONNAISE

Cook this with the app: pantry check, scaling, and the assistant.