Duck-and-Olive Salad
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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 Kirmess cook book (1907), page 95. The excerpt below is the record exactly as published.
DUCK-AND-OLIVE SALAD. Janet McKenzie Hill, Boston. Cut the meat from a duck in small pieces, and slice pimolas very thin; use two tablespoonfuls of pimolas
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