Russian Salad
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 52. The excerpt below is the record exactly as published.
RUSSIAN SALAD. Cut into dice i cup each of cold chicken, tongue, and fish, — all cooked, of course. Arrange on a dish, in three parts, the tongue in the middle, with a border of 2 carrots, 4 potatoes, and i cup 151 With a Saucepan over the Sea of string beans, being careful to keep each distinct, and a dressing over all as above. Before serving, pour a mayonnaise over it
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