Combination Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.
COMBINATION SALAD Scald tomatoes; remove the skin and place them on ice. Wash and drain lettuce; arrange in a salad bowl; slice the tomatoes over it and serve with Mayonnaise or French dressing
Cook this with the app: pantry check, scaling, and the assistant.