Egg-and-Tomato Salad a la Jardiniere
From The Swedish, French, American cook book, 1918
Serves 1
Salad for lunch or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 450. The excerpt below is the record exactly as published.
Egg-and-Tomato Salad a la Jardiniere Salade de Tomates aux CEufs, a la Jardiniere Put tomatoes in hot water, remove the skins, and scoop out. Mix together the scooped-out parts of the tomatoes, some hard- boiled white of eggs (cut in dices), and some cut-up green pepper; mix with the cream salad dressing
Cook this with the app: pantry check, scaling, and the assistant.