Tomato Salad
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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 royal baker and pastry cook (1902) by New York Cooking School, page 72. The excerpt below is the record exactly as published.
Tomato Salad. — Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows : Work up saltspoon each of salt, pep- per, and fresh made mustard with 2 table- spoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar
Cook this with the app: pantry check, scaling, and the assistant.