Salad

Ingredients

• two good-sized lettuces
• one and a-half spoonfuls of French vinegar
• three-quarters of a spoonful of tarragon vinegar
• one and a-half saltspoonfuls of salt
• three-quarters of a saltspoonful of pepper
• the scrape of an onion
• six spoonfuls of oil

Method

1. 1

   Wash and dry the lettuces, pluck into small pieces, and place in a bowl.

2. 2

   Mix the vinegars, salt, pepper, and onion scrape in a spoon.

3. 3

   Stir until the salt is dissolved, then gradually add the oil while stirring.

4. 4

   Pour over the lettuce and mix gently.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 269. The excerpt below is the record exactly as published.

salad. Salad. Wash two good-sized lettuces, separate the leaves, and dry in a cloth. Pluck them into small pieces and place in a bowl, and sprinkle with a little chopped burnet. Put into a large wooden spoon one and a-half spoonfuls of French vinegar and three-quarters of a spoonful of 675 BANQUETS OF THE NATIONS tarragon vinegar ; mix into this one and a-half saltspoon- fuls of salt, three-quarters of a saltspoonful of pepper, and the scrape of an onion. Stir with a wooden or silver fork till the salt is pretty well melted. Add six spoonfuls of oil

Cook this with the app: pantry check, scaling, and the assistant.