Chiffonade Salad
From The home science cook book, 1902
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 46. The excerpt below is the record exactly as published.
ChifFonade Salad. The pulp of one large grapefruit, a small head of lettuce or chicory shredded, one green pepper or sweet red pepper cut fine, a small quantity of cooked beets or fresh tomatoes
Cook this with the app: pantry check, scaling, and the assistant.