Kidney Bean Salad

Ingredients

• i can kidney beans
• 2 hard boiled eggs
• ^ c diced celery
• cover with salad dressing
• ^ t mustard
• yi t salt
• lYz T sugar
• y% c vinegar
• yolks of 3 eggs

Method

1. 1

   Drain beans, add sliced eggs and celery, cover with salad dressing, and serve cold on lettuce leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 146. The excerpt below is the record exactly as published.

KIDNEY BEAN SALAD PINEAPPLE SNOW Blanquettes of Calves' Hearts Wash 2 calves' hearts thoroughly in cold water and cut into I inch cubes. Put ihem into a saucepan, cover with i qt boiling water, boil up, skim, then simmer gently for 2 h. When tender, mix together 3 T butter and 3 T flour, add 2 c of the liquor in which the hearts were cooked, stir until boiling, add i t salt and a dash of pepper. Beat i egg slightly, pour the gravy slowly onto it, mixing well, add the hearts, and serve at once. APBIL MENUS 263 Boiled Rice Half c rice, i pt boiling water, i t salt, boil rapidly until tender. Green Peas Drain the liquor from i can peas, heat with ^ c water, add I T butter, 3^ t salt, i t sugar, dash of pepper, and serve at once. Kidney Bean Salad Drain the liquor from i can kidney beans, add 2 hard boiled eggs, sliced, ^ c diced celery, cover with salad dress- ing (^ t mustard, yi t salt, lYz T sugar, y% c vinegar, yolks of 3 eggs

Cook this with the app: pantry check, scaling, and the assistant.