Lettuce Salad
From The art of cookery, 1899
Serves 6
Chicory or endive, and water cress are prepared and served like lettuce.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.
Lettuce Salad. — Place the prepared lettuce in the salad bowl and sprinkle over it French Dressing No. i or No. 2, according to taste. Turn it over and about carefully, until each leaf is covered with dressing. Serve on cold plates. Half a cup of dressing will dress lettuce enough for six people.
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