Egg, Cress and Haricot Bean Salad
From The victory cookery book, 1918
Tomatoes, peeled and sliced, added to the above will improve the appearance as well as the taste of the dish.
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 victory cookery book (1918) by Peel, C. S. Mrs, page 45. The excerpt below is the record exactly as published.
Egg, Cress and Haricot Bean Salad Materials-—Haricot beans (hot and 168 THE VICTORY COOKERY BOOK cooked), salt, pepper, oil and vinegar, few chives or spring onions, eggs (as many as required), little cress and chopped herbs
Cook this with the app: pantry check, scaling, and the assistant.