Lettuce Salad

Ingredients

• two large lettuces
• a teaspoonful of salt
• half a one of pepper
• three of oil
• two of vinegar

Method

1. 1

   Wash and prepare the lettuces, cut them up, and mix with salt, pepper, oil, and vinegar.

2. 2

   Garnish with sliced hard-boiled eggs.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 36. The excerpt below is the record exactly as published.

a teaspoonful of salt, and plenty of oil or cream dress- ing. This is one of the most healthful and refresh- ing of all early salads. — Cooking Manual : Miss Juliet Corson. Dodd, Mead, & Co., Pubs. {By per) Mayonnaise. When preparing a mayonnaise in summer, keep the bowl as cold as possible. Beat up the yolks of two raw eggs to a smooth consistency ; add two salt- spoonfuls of salt and one of white pepper, and a table- spoonful of oil. Beat up thoroughly, and by degrees add half a pint of oil. When it begins to thicken, add a few drops of vinegar. The total amount of vinegar to be used is two tablespoonfuls ; and the proper time to stop adding oil, and to add drops of vinegar, is when the dressing has a glassy look, instead of a velvet appearance. After a few trials, almost any one can make a mayonnaise, as it is very simple. — Fifty Salads : Thomas J. Murrey. White, Stokes, & Allen, Pubs. Cream Dressing. Where oil is disliked in salads, the following dress- ing will be found excellent. Rub the yolks of two hard-boiled eggs very fine with a spoon, incorporate ■LETTUCE SALAD. 95 with them a dessertspoonful of mixed mustard, then stir in a tablespoonful of melted butter, half a teacup- ful of thick cream, a salt-spoonful of salt, and cay- enne-pepper enough to take up on the point of a very small penknife blade, and a few drops of anchovy or Worcestershire sauce ; add very carefully sufficient vinegar to reduce the mixture to a smooth, creamy consistency. — Cooking Manual : Miss Corson. Dodd, Mead , & Co., Pubs. ( By per) Lettuce Salad. “Take two large lettuces, pull off the outer leaves, and throw them away ; take off the others one by one, and cut in two, and wash thoroughly. Cut them up, and put in a bowl ; sprinkle over a teaspoon- ful of salt, half a one of pepper, add three of oil and two of vinegar

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