Narragansett 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.
NARRAGANSETT SALAD.— Arrange the cleaned, fine, white center of chicory or endive, with peeled, quartered tomatoes, and serve with 1 tablespoon chopped parsley, 5^ teaspoon onion, and 1 finely chopped egg added to French dressing
Cook this with the app: pantry check, scaling, and the assistant.