Mixed Salad
From Harper's cook book encyclopædia, 1902
Serves 2
This medley salad may be greatly varied as season and circumstances render convenient.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 371. The excerpt below is the record exactly as published.
Mixed Salad. — Boil eggs hard ; chop up separately the yolks and the whites into a coarse powder. Grate a quantity of hung beef ; cut filleted anchovies or Dutch herrings into strips. In the middle of the dish make a compact heap of blanched lettuce hearts. Surround this with a circle of water-cress or other dark or bright- green salad. Next to this strew a cir- cle of powdered egg-yolk, then of the whites, then of the beef. Make an outer circle of whatever salad you have that is freshest and most convenient ; cut up small. Decorate the central heap with the strips of herring or an- chovy, and garnish the outer rim of the dish with a few patches of pickled red cabbage and chopped parsley or chives
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Cook this with the app: pantry check, scaling, and the assistant.