Lettuce Salad

Ingredients

• two heads of lettuce

Method

1. 1

   Take off the outside leaves, pull it apart, wash thoroughly, do not let the water run on it, it will cause them to bruise; wrap up, put on ice for two hours before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 90. The excerpt below is the record exactly as published.

two heads of lettuce, take off the outside leaves, pull it apart, wash thoroughly, do not let the water run on it, it will cause them to bruise; wrap up, put on ice for two hours before serving. French Dressing No. 1. For six people take six tablespoons of olive oil, two dessertspoons vinegar, two saltspoons salt, and two of pepper, one tablespoonful of chopped onions and green pepper. Mix oil, pep- per and salt together, add the vinegar. Let it stand a quarter of an hour; when ready to serve beat till thick, then apply to the lettuce. POTATO SALAD. Clayiom, Mrs. Gould's Butler. For six people, take a half dozen potatoes, cut in dice; take three small onions, one green pepper, some parsley, chopped fine together. Put in a salad bowl the potatoes, sprinkle in green pepper and onions, apply in the dressing, put in the ice box until ready to serve. 210 KIRMESS COOK BOOK. French Dressing No. 2. Three tablespoons olive oil, one dessertspoon of vinegar, one saltspoon of salt, one saltspoon white pepper; mix together one onion, one green pepper, one stalk of celery, add it to your olive oil and vinegar. Use this with lettuce salad

Cook this with the app: pantry check, scaling, and the assistant.