Endive Salad (Salade d’Endive)
From The Swedish, French, American cook book, 1918
Serves 2
Salad for luncheon or dinner.
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 439. The excerpt below is the record exactly as published.
ndive Salad ( Salade d’Endive) \ Wash and clean the endive well, put in ice water, leave until ready to serve. Take out, shake it well, arrange it nicely on a platter, pour over a rich French dressing highly seasoned. Gar¬ nish with dices of hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.