Real Spanish Salad
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
REAL 5PANI5H SALAD (FINE). Take the crisp leaves of young lettuce, break into small pieces and put into a bowl. Now trim a dozen young onions, tops and all, and cut up with the lettuce. Pour over fresh dressing with a generous amount of oil
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