Bohemia Salad
From Harper's cook book encyclopædia, 1902
Serves 2
Do not stir until ready to serve.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 367. The excerpt below is the record exactly as published.
Bohemia Salad. — Yolk of one or two raw eggs, one or two young onions or leeks, three table-spoonfuls of sal- ad oil, one table-spoonful of vinegar, some lettuce, and slices of beet-root, salt, and mustard. Take the yolk of one or two raw eggs, according to the size of the salad you require, beat them up well, add a little salt
Cook this with the app: pantry check, scaling, and the assistant.