Garlic and Breadcrumb Salad
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 240. The excerpt below is the record exactly as published.
a large cupful of breadcrumbs, three sliced tomatoes, one cucumber sliced, one shallot minced, and a little minced tarragon. Pour over this a dressing made of one tablespoonful of water, one tablespoonful of oil, half that quantity of vinegar, half a teaspoonful of salt, and a good pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.