Salad
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 96. The excerpt below is the record exactly as published.
Salad.) Wash and well dry some lettuces, cut them into shreds, and put them in a salad bowl, with some slices of beet- root on the top. Beat up the yolks of two raw eggs with a little chopped onion, salt, and mustard ; when well beaten, add three tablespoonfuls of oil and one tablespoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.