Celery Salad
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.
Celery Salad. The white stalks of celery should be shred downwards, then cut into inch lengths, and piled in the centre of a shallow glass dish. Pour over these a cream salad dressing, and place a tuft of the green leaves on the top. Make a border round the base of pickled red cabbage, a few strips of hard-boiled egg, and an outer edge of celery leaves
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