Salad, Boiled (Dr. Kitchiner's recipe)
From Cassell's dictionary of cookery, 1892
Serves 6
This recipe can be adapted with various vegetables and seasonings.
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 (Dr. Kitchiner's recipe).— This is best compounded of boiled or baked onions (if Portugal the better), some baked beet- root, cauliflower, or broccoli, and boiled celery and French beans, or any of these articles, ^ith the common salad dressing; added to this, to give it an enticing appeai-ance, and to give some of the crispness and freshness so pleasant in salad, a small quantity of raw endive, or lettuce and chervil
Cook this with the app: pantry check, scaling, and the assistant.