Red Salad
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 58. The excerpt below is the record exactly as published.
Red Salad. — Cook one cup of red kidney beans in slightly salted water until tender, but unbroken ; then drain. Arrange lettuce leaves, fresh and crisp, on a round plate, and put on it one cup of Protose cut into cubes. (If desired, one-half Protose and one-half Nuttolene may be used.) Spread over this Cream Salad Dressing, scatter the beans over it, and garnish with slices of hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.