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Lettuce Salad, No. 1
From The new Annie Dennis cook book, 1905
Serves 8
The secret of fresh dressing is that given the proper proportion, each leaf should be thoroughly moistened.
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 The new Annie Dennis cook book (1905) by Annie E. Dennis, page 101. The excerpt below is the record exactly as published.
Lettuce Salad, No. 1 Separate and let stand in ice water one hour. Rub the salad bowl with onion; carefully wash and dry the lettuce leaves ; place in bowl and bring to the table. Lettuce rapidly absorbs the flavor of the onion, and it becomes a pleasing but not overpowering ingredient of the dressing. To make dressing for eight persons, measure six salad spoonfuls of oil, or melted butter; pour on the lettuce as measured, tossing lightly; then dissolve in two spoonfuls of vinegar, two saltspoonfuls of salt
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