Mayonnaise Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Ready-made mayonnaise sauce can save time.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 131. The excerpt below is the record exactly as published.
mayonnaise salad pro- ceed as follows : — Firstftake two or three nice fresh French lettuces, trim away all the withered leaves, and if pos- sible avoid washing them at all ; it is far better to avoid washing them. So far as them itself is concerned, it is crisper when unwashed. Should, however, the cook have any suspicion that there are any ova of insects on them, of course the lettuces should be washed. The washed lettuce should be placed in a wire basket, and this wire basket should be slun^ to shake the drops of water from the lettuce. Next pile up the lettuce leaves in the centre of the dish, of course a silver dish being the best for the purpose. Then take the meat of a tinned lobster, dry the meat in a cloth, and place it on the top of the lettuce. Next take some good thick mayonnaise sauce
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