Daisy Salad
From Luncheons, 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 Luncheons (1902) by Mary Ronald, page 44. The excerpt below is the record exactly as published.
Daisy salad. Select tender green leaves of lettuce. Cut the stalks so that the leaves will lie straight and keep in place. Put a spoonful of mayonnaise in each leaf, then arrange on each one in rosette form the wliite of a hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.