Cardinal Salad
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 101. The excerpt below is the record exactly as published.
CARDINAL SALAD. Take two or three heads of very white celery, using only the best part ; cut them of even lengths ; place them on a flat dish, arranging them like a bundle of asparagus, taking care that some of the delicate leaves are at each end ; color some thick mayonnaise with lobster coral pounded, or with red beetroot boiled tender
Cook this with the app: pantry check, scaling, and the assistant.