Salad Composed of Lettuce, Endive, Celery and Beetroot

Name: Salad Composed of Lettuce, Endive, Celery and Beetroot
Ingredients: CHOP a few sprigs of tarragon; chervil; and burnett; a small shalot chopped very fine; sprinkle some pepper; and salt; a small portion of powdered white sugar; three large tablespoonsful of salad oil; a small tablespoonful of French vinegar; tarragon and Harvey sauce

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 42. The excerpt below is the record exactly as published.

SALAD COMPOSED OF LETTUCE, ENDIVE, CELERY AND BEETROOT CHOP a few sprigs of tarragon, chervil and burnett, and a small shalot chopped very fine ; put them into a salad bowl, sprinkle some pepper and salt over and a small portion of powdered white sugar. Pour over it three large tablespoonsful of salad oil and a small table- spoonful of French vinegar, tarragon and Harvey sauce

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