vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cheese and Olive Salad
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 212. The excerpt below is the record exactly as published.
CHEESE AND OLIVE SALAD Mash cream cheese. Add cream. Season with salt and pepper. Add finely chopped olives and finely cut pimiento. Press in mold. Let stand 2 hours. Slice and serve on salad green with Mayon- naise.* SHAMROCK SALAD Parboil four-lobed green peppers (seeds removed) 5 minutes. Chill. Stuff solidly with mashed cream cheese, to which have been added grated cheese, chopped pimientos, chopped stuffed olives, and cream or salad dressing to moisten. Other combinations may be used. Chill, slice, and serve on salad green with Mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.