Lettuce Salad
From The encyclopaedia of practical cookery, 1892
Serves 2
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 338. The excerpt below is the record exactly as published.
Lettuce Salad. — (1) Take two fine Lettuces, remove the outer green leaves, wash and wipe carefully, place them in a salad-bowl, sprinkle over 1 teaspoonful of chopped chives, 4 teaspoonful each of chopped chervil and tarragon, and season with 1 pinch of salt, 4 pinch of pepper diluted in 2 table-spoonfuls of vinegar and K- table-spconfuls of oil
Cook this with the app: pantry check, scaling, and the assistant.