Radish Salad
From The Stag Cook Book: Written for Men by Men, 1922
Rubbing the salad dish with garlic enhances flavor.
Presented as published in 1922. 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 Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 7. The excerpt below is the record exactly as published.
RADISH SALAD The French ambassador presents his compliments and begs to state that he does not believe that any dish, or food, is more palatable than a salad of radishes, the radishes to be cut in very thin slices and to be seasoned with the usual salad dressing. Edhor's Note : — ^This salad will be at its best if the f ounda- tion» upon which the thin slices of radish are placed, is made of small crisp leaves of romaine. The usual dressing — frcnch, of course — is prepared in this way: To one tablespoonful of lemon or vinegar add three table- spoonsful of the best olive oil» a dash of blade pepper, and a half teaspoonf ul of salt. Beat well with a silver fork, and add enough paprika to give it a ruddy color
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