Salmon Salad
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 126. The excerpt below is the record exactly as published.
Salmon Salad. — Pick the cooked salmon in pieces suitable for serving. With two cups of prepared salmon mix two cold, hard-boiled eggs chopped fine. Dress with mayonnaise dressing, and serve in lettuce cups or garnished with cresses
Cook this with the app: pantry check, scaling, and the assistant.