French Salad
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 49. The excerpt below is the record exactly as published.
French Salad. — Use very large cucumber pickle. Take out the center of pickle, cut pickle in rings of about quarter inch thickness. Stick through these rings asparagus tips — the blos- som ends (which have been cooked). French peas are put around the rings, and all served on lettuce leaves
Cook this with the app: pantry check, scaling, and the assistant.