Shad Roe Salad
From Luncheons, 1902
Do not let the water boil.
Presented as published in 1902. 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 Luncheons (1902) by Mary Ronald, page 46. The excerpt below is the record exactly as published.
SHAD ROE SALAD. ho. 106. CHICKEN .SALAD. GAME — SALADS — COLD SEEVICE— CHEESE 123 in illustration. Cold slaw may be served in the same way. No. 22. Mashed potato salad. To a quart or a little more of mashed potatoes add three tablespoonfuls of oil, a teaspoonful each of onion juice and salt, a dash of nutmeg, one half teaspoonful of pepper, a table- spoonful of pickled beets chopped fine, a tablespoon- ful of cucumber pickle chopped fine, and a table- spoonful of vinegar taken from the pickled-beet jar. Beat all together until the potato is light. The beet vinegar ^^'ill color it pink. If a deeper color is wanted add a little more of the red vinegar. The potato should be a moist puree. If the salad is too dry after the ingredients are in add a little soup stock or water. Shape into a mound without pressing it, and garnish it with slices of beets, pickles, and lettuce. No. 23. Shad roe salad. Wash the roe carefully and place it in salted water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.