California Salad

Ingredients

• 4 tomatoes, cut in slices or sections
• 3 hard-cooked eggs, in slices or sections
• 2 green peppers, cut small
• Lettuce or water cress
• 4 Tb. oil
• 1 T. salt
• 2 Tb. vinegar
• Vs T. mustard
• 1 onion, grated
• 1/2 T. Worcestershire
• Vi T. anchovy essence
• 1/2 clove garlic, crushed
• 1/4 T. paprika
• ¥4 T. pepper (black)

Method

1. 1

   Marinate the mixture of tomatoes, eggs, green peppers, and lettuce or water cress with the dressing made from oil, salt, vinegar, mustard, grated onion, Worcestershire sauce, anchovy essence, crushed garlic, and paprika.

2. 2

   If black pepper is liked, simply rub the bowl with it.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 20. The excerpt below is the record exactly as published.

California Salad. 4 tomatoes, cut in slices or sections 3 hard-cooked eggs, in slices or sections 2 green peppers, cut small Lettuce or water cress Marinate this mixture with the following dressing : 4 Tb. oil 1 T. salt 2 Tb. vinegar Vs T. mustard 1 onion, grated 1/2 T. Worcestershire Vi T. anchovy essence 1/2 clove garlic, crushed and 1/4 T. paprika added, or if not well ¥4 T. pepper (black

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