Mayonnaise Salad

Ingredients

• 1 lettuce
• 1 bundle watercress
• Id. small cress
• 2 tomatoes
• 2 hard-boiled eggs
• ^ cucumber
• 1 gill thick mayonnaise sauce

Method

1. 1

   Wash the green salads carefully, taking care not to bruise the leaves, and drain well on a cloth.

2. 2

   Dip the tomatoes in boiling water; remove the skin, and cut one in sections and one in slices.

3. 3

   Peel and chop the cucumber roughly.

4. 4

   Cut one egg in neat pieces and chop the others.

5. 5

   Set aside the heart of the lettuce, one or two sprigs of cress, etc., for decoration.

6. 6

   Arrange one or two leaves of lettuce, torn small, in a salad bowl; add the remainder of the lettuce, cress, cucumber, one egg, and one tomato to the dressing, and pile high on the dish.

7. 7

   Decorate with the neatly cut pieces of tomato and egg, the lettuce and watercress.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 20. The excerpt below is the record exactly as published.

MAYONNAISE SALAD 1 lettuce. 1 bundle watercress. Id. small cress. 2 tomatoes. 2 hard-boiled eggs. ^ cucumber. 1 gill thick mayonnaise sauce

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