Salad of Chicory, Egg, and Tomato
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or supper.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 449. The excerpt below is the record exactly as published.
Salad of Chicory, Egg, and Tomato Salade de Chicore, CEufs, et Tomates Trim salad bowl with chicory that has been put in ice water, washed well, and dried on a linen cloth; shred the other part of the chicory. Cut white of hard-boiled eggs, tomato, Spanish pepper, and truffles in long strips. Make the yolk egg salad dressing; chop yolks very fine. Take half cup salad oil, four tablespoons vinegar, teaspoon Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.