Corn Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. F. C. Winter, Winnetka, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 311. The excerpt below is the record exactly as published.
CORN SALAD. — Mix any cold cooked corn with salad dress- ing, add any cold vegetables, meat, fish or fowl to suit taste; gar- nish with sliced hard-boiled eggs; serve on lettuce. — Mrs. F. C. Winter, Winnetka, III. VARIATION I. — Cooked sweet corn cut from cob, and young, tender shelled peas, are all available to make up into salads, to suit foods at hand and as judgment and ideas select for proportions. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. CRAB SALAD. — Flake cooked crab meat, mix with salad dressing
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