Salmon Salad

Ingredients

• one can of salmon
• two good fair-sized heads of lettuce
• the yolks of four hard-boiled eggs
• two yolks of raw eggs
• one tablespoonful of olive oil
• one teaspoonful of sugar
• one of mustard
• one of salt
• one-half cup of vinegar

Method

1. 1

   Wash and drain lettuce.

2. 2

   Make dressing with yolks of hard-boiled and raw eggs, olive oil, sugar, mustard, salt, and vinegar.

3. 3

   Cut lettuce leaves, mix with salmon, and pour dressing over.

4. 4

   Arrange outer leaves in a circle and garnish with hard-boiled egg whites.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 143. The excerpt below is the record exactly as published.

two good fair-sized heads of lettuce. Wash lettuce and allow it to drain. While it drains make a dressing ol the yolks of four hard-boiled eggs and two yolks of raw eggs, one table- spoonful of olive oil, one teaspoonful of sugar, one of mustard and one of salt, one-half cup of vinegar; beat until perfectly smooth. Cut three- quarters of an inch off outside edge of lettuce leaves, lay these aside, cut up the balance of leaves in smaller pieces and mix with the salmon. Place all in a dish and pour over the dressing. Arrange the outer edges of lettuce leaves in a circle around the salad and cut hard-boiled whites of eggs in ringi over the top. If eggs are gently lowered into boiling water and boiled just ten minutes, they will not be dark and will mash more easily. M. P. Vance. SALMON SALAD— No. 2. Open a can of salmon, remove the skin and bones and flake fine with a silver fork. To one can of salmon

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