Poetic Receipt for Salad
From The Times cook book, no. 2, 1905
Serves 4
This salad is described in a poetic manner.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 40. The excerpt below is the record exactly as published.
POETIC RECEIPT FOR SALAD. Miss Broome (temporary residence,) 2601 Cot- tage avenue, Berkeley, Cal.— The Rev. Sidney Smith, the witty canon of St. Paul's, London, who thought that an enjoyment of good things of this earth was compatible with aspirations of things higher, wrote the following excellent receipt for salad, when the hot weather in- vites to a dish of cold lamb: Two large potatoes (boiled) pass'd through kitchen sieve. Smoothness and softness to the salad give; Of mordent mustard add a single spoon, Distrust the condiment that bites too soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs. Let onion's atoms lurk within the bowl, And scarce suspected, animate the whole; And, lastly, in the flavor' d compound toss A magic spoonful of anchovy sauce
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Cook this with the app: pantry check, scaling, and the assistant.