Swiss Salad
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. W. H. Willis, Glencoe, 111.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 333. The excerpt below is the record exactly as published.
SWISS SALAD. — Mix 1 cup cold cooked chicken, cut in cubes, 1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, and 1 cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.