Celery Salad
From San Rafael cook book, 1906, 1906
Serves 6
Garnish with lettuce pieces.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 39. The excerpt below is the record exactly as published.
CELERY SALAD— Mrs. Oge. Take the white parts of a bunch of celery and cut them into pieces of a quarter of an inch; also cut up a little of the white part of a head of lettuce, and a very little of the top of an onion. Make a mayonnaise dressing of V2 cup of olive oil, yolks of 2 eggs, red and black pepper to taste; wher dene ad-J 3 tablespoons of thick sweet cream
Cook this with the app: pantry check, scaling, and the assistant.