Lamb and Green Pea Salad
From The national course in home economics, 1917
Serves 4
Recipe by Juliet.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 143. The excerpt below is the record exactly as published.
LAMB AND QREEN PEA SALAD. Thoroughly wash and drain some nice lettuce leaves, break apait and put them into a salad bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour on top a cup of cooked, but cold, peas
Cook this with the app: pantry check, scaling, and the assistant.