Poppy Salad
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 62. The excerpt below is the record exactly as published.
POPPY SALAD Use red beets, lettuce and hard-boiled eggs. The beets should be boiled, cooled in water, skinned and dried. Then cut from stem upward, forming petals. Gouge out the inner part, leaving half an inch at the bottom, and around the inner sides. Fill the space with yellow and white of egg, seasoned and chopped. Put in the center of a plate, and gar- nish with white lettuce. Serve with French dressing, or with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.