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Kitchener's Salad Mixture
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for a good-sized bowl of salad.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 785. The excerpt below is the record exactly as published.
Kitchener's Salad Mixture. — Boil a couple of eggs for twelve minutes, and put them in a basin of cold water for a few minutes ; the yolks must be quite cold and hard, or they will not incorporate with the in- gredients. Pub them through a sieve with a wooden spoon, and mix them with a table- spoonfiil of water, or fine double cream, then add two table-spoonfuis of oil, or melted butter ; KIT ( 350 ) KRI when these are -well mixed, add by degrees a tea-spoonful of salt, or powdered lump sugar, and the same of made mustard. When these ingre- dients are smoothly united, add very gradually three table- spoonfuls of \ineg
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