Lettuce Salad
From Catherine Owen's new cook book .., 1885
Best prepared on the table and eaten immediately.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 100. The excerpt below is the record exactly as published.
LETTUCE SALAD. This is best prepared on the table, as it should be eaten soon after it is made. The lettuce should be carefully washed and dried. Hold over the bowl a salad-spoon, into which put a saltspoonf ul of salt and a quarter one of white pepper ; 196 Salads, 1 9 7 then fill the salad-spoon with oil ; pour this over the lettuce, and toss the leaves over and over till they shine ; then put two more tablespoonfuls of oil, toss it again ; then put one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.