Salad a la Calvin
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Garnish with lettuce and pimentos.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 61. The excerpt below is the record exactly as published.
Salad a la Calvin Salade a la Calvin Fill a ring mould with well-cooked creamy rice; leave stand until cold and when cold turn it out on a platter and spread it with mayonnaise dressing. Decorate it with stars of truffles, cooked carrots, white of eggs, and fill it with the salad in the center such as vegetables cut in Macedoine style
Cook this with the app: pantry check, scaling, and the assistant.