Pork Salad

Ingredients

• Boil a lean piece of pork
• run it through meat grinder, cut a pickle up fine
• Make a dressing with 2 eggs
• Butter size of walnut
• 1 tablespoon sugar
• 1 tablespoon vinegar
• Salt, pepper and prepared mustard

Method

1. 1

   Pour over meat.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

PORK SALAD. Mrs. F. Y. Ferree. Boil a lean piece of pork, run it through meat grinder, cut a pickle up fine and mix with the pork. Make a dressing with SAI.ADS. 6^ 2 eggs. Butter size of walnut. 1 ta^blespoon sugar. 'Salt, pepper and prepared mus- 1 tablespoon vinegar. tard. Potir over meat. SALMON SALAD. Mrs. E. K. Knollenl)erg. 1 can salmon. 2 large cucumber pickles. 3 hard-boiled eggs. 1 bunch celery. 1 cup cabbage. Salt and pepper. Remove bones in salmon. Chop all ingredients fine and pour over all a mayonnaise dressing. SALMON SALAD. Mrs. Geo. D. Shaffer. Remove the salmon carefully from a i lb. can and garnish with lettuce. Make a dressing with 1 small cup vinegar. Butter size of an egg. 1 teaspoon mustard. 14 teaspoon salt. 1 teaspoon sugar. 2 eggs. Cook until it rises as a cream ; never let it boil. When cold add cup cream and serve. SALMON SALAD. Mrs. H. J. Springer. 1 can salmon. 6 hard-boiled eggs 2 bunches of celery. 9 cucumber pickles. (All chopped fine). 6 crackers, rolled fine. ' 14 teacup tomato catsup. 1 pint mayonnaise dressing. Pinch of cayenne pepper. 'Small teaspoon salt. 14 teaspoon pepper. If salad is not soft enough, add vinegar. 64 THE EDWARDSVILLE iCOOK BOOK. SALAD DRESSING. Mrs. B. R. Bonnell, Loveland, Colo. 1 tablespoon Coleman’s mustard 1 tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.