Sorrel Salad
From A practical cook and text book for general use, 1896
Use fresh sorrel for the best taste.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 64. The excerpt below is the record exactly as published.
Sorrel Salad. Sorrel which bears the red blossom is best for this. After carefully washing, etc., cut it lightly with a knife so the leaves may be cut in two or three pieces and mix with an equal quantity of pecan nuts cut rather than chopped. Add to these a very small quantity l6o THE FAT OF THE LAND. of oil and diluted lemon juice
Cook this with the app: pantry check, scaling, and the assistant.