Shamrock Salad
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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 Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 24. The excerpt below is the record exactly as published.
SHAMROCK SALAD— RKciPi ox opposits pags. SALADS 89 SUMMER SALAD. Pare, eye, slice and cut a ripe pineapple in cubes; slice tender celery. To each pint mix in a half pint of broken pecan nuts ; moisten with mayonnaise. Mound up, mask with mayonnaise and garnish with pecan nuts, sliced pimolas, young German lettuce and sliced hard boiled eggs. SHAMROCK SALAD. Any prepared salad is mixed with mayonnaise tinted green and mounded on top of round disks of toasted bread. Halved mint cherrries form sham- rocks on top, with strips of cucumber pickle
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