Spanish Salad
From A practical cook and text book for general use, 1896
Lime or shaddock juice can be used instead of lemon.
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.
Spanish Salad. This consists simply of any fresh green that is edible, cleansed thoroughly, then shaken as dry as possible and laid in a bowl which has been rubbed with onion. For dressing, equal parts of lemon juice and water, then add four times the amount of oil
Cook this with the app: pantry check, scaling, and the assistant.