Berkshire Salad

Ingredients

• 1 cup of cold boiled fowl
• 1 cup French chestnuts
• 1 grated red pepper
• 1 cup of celery
• mayonnaise to moisten
• Trim crackers, 4 inches long by 1 inch wide
• red ribbon, 1/2 inch wide

Method

1. 1

   Marinate the fowl and chestnuts with French dressing.

2. 2

   Add grated red pepper, celery, and moisten with mayonnaise.

3. 3

   Trim crackers and arrange them on a plate in the form of a box, keeping in place with ribbon.

4. 4

   Garnish with holly berries and line with lettuce leaves before adding salad.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.

BERKSHIRE SALAD.— Marinate 1 cup of cold boiled fowl cut into dice and 1 cup French chestnuts, broken in pieces, wifth French dressing. Add 1 grated red pepper from which seeds have been removed, 1 cup of celery, cut into small pieces, and mayon- naise to moisten. Trim crackers, 4 inches long by 1 inch wide, slightly salted, at ends, arrange on a plate in form of a box, keep COOK COUNTY COOK BOOK 443 in place with red ribbon, J^ inch wide

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