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Mustard Leaf Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 322. The excerpt below is the record exactly as published.
MUSTARD LEAF SALAD.— Take tender, young mustard leaves, wash, clean, and crisp in cold water. Drain dry, and serve with salad dressing; shredded lettuce, cress, endive, capers, olives or chives may be added, if desired
Cook this with the app: pantry check, scaling, and the assistant.