Salad, Boiled
From Cassell's dictionary of cookery, 1892
Serves 3
This salad can be customized with various additions.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1641. The excerpt below is the record exactly as published.
Salad, Boiled. — Boil separately equal quantities of French beans and celery or cauli- flower. Drain them, and cut them up small. Put them into a salad-bowl, and sprinkle over them a layer of shred lettuce, endive, or chervil. Pour over the whole a little salad dressing
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