Rice Salad
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.
Rice Salad A cup of boiled rice; four hard-boiled eggs, and one head of lettuce. Arrange on platter, alternate layers of rice, shredded lettuce leaves, slices t)f hard-boiled eggs and dressing No. 1. Over the top layer of dressing press the yolk of an egg through a sieve and garnish the edges with a layer of lettuce leaves and radish tulip. Chop cress and cabbage, equal parts, add few minced chives, add one-fourtli cup cream to one-half cup salad dressing No. 3
Cook this with the app: pantry check, scaling, and the assistant.