Ordinary English Salad
From Common-sense papers on cookery, 1880
Oil is optional when cream is used.
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 Common-sense papers on cookery (1880) by A. G. Payne, page 53. The excerpt below is the record exactly as published.
ordinary English salad and its dressing. The ordinary English salad is a mixture of lettuce, mustard and cress, beetroot, radishes ; to which are sometimes added endive and celery. If in season, a little celery is certainly an im- provement to a mixed salad of this kind ; and some even recommend a few slices of boiled potatoes. The usual dressing to a salad of this description is made by mixing three or four table-spoonfuls of cream with half a table-spoonful or more of brown sugar, two table-spoonfuls of vinegar, about a tea-spoonful of made mustard, pepper and salt, and some add a little oil
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