Breakfast Salad (Murrey)
From Catherine Owen's new cook book .., 1885
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 102. The excerpt below is the record exactly as published.
KEAKFAST SALAD, (mURREY). Scald two ripe tomatoes, take off the skin, put them into cold water or on ice; drain and either slice them, or cut them into sections as you would divide an orange; peel and slice very thin one cucumber; put in a salad bowl a few leaves of Eomaine lettuce, add the tomatoes and cucumber, one spring onion cut up
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