Lettuce Salad
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Lettuce Salad Two cups lettuce, one cup chopped walnuts; wash each leaf separately; place in cold water or on ice to make it crisp; dry between two towels; shred; mix with nuts; moisten; garnish with radishes or tomatoes
Cook this with the app: pantry check, scaling, and the assistant.