side
Tomato Salad
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 guide to modern cookery (1909) by A. Escoffier, page 356. The excerpt below is the record exactly as published.
TOMATO SALAD Select some medium-sized and rather firm tomatoes, and scald them. Then skin them; cut them in two crosswise; press them to clear them of juice and seeds; cut them into thin strips ; season them with oil and vinegar, and add some chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.