Rose Salad
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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 Around-the-world cook book (1913) by Mary Louise Barroll, page 62. The excerpt below is the record exactly as published.
EOSE SALAD Use white lettuce leaves, celery, and red tomatoes. Wash and dry the lettuce, cut the celery into small lengths, shave these lengthwise, and place in cold water to curl the shavings. 182 AROUND-THE-WORLD COOK BOOK SALADS Scald the tomatoes for a few moments, then cool, but do not remove the skins. From the stem side of each, remove a square plug, taking care to leave 1-8-inch or 1-16-inch below the portion removed. Then, commencing at the edges of the square, cut through the skin of the tomato, in rose-shaped leaves, and roll them backward. Fill the square with a Japanese salad dressing, or with mayonnaise
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