Lettuce Salad
From Twentieth century home cook book, 1905
Serves 4
Adjust ingredients according to taste.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 134. The excerpt below is the record exactly as published.
Lettuce Salad. — Every vegetable salad should have a good paste. To make this requires care. Put the yolks of two boiled eggs into a dish with a teaspoonful of dry mustard and a tablespoonful of perfectly sweet olive oil, with enough pepper and salt to season. With a wooden spoon work this to a perfectly smooth paste. Then gradually add three tablespoonfuls more of oil, two of vinegar
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