Tulip Salad

Ingredients

• a hard-boiled egg
• white cabbage
• season with salt and pepper
• serve with a French dressing, or with mayonnaise

Method

1. 1

   Keep hard-boiled eggs in cold water until needed.

2. 2

   Shave cabbage into fine threads.

3. 3

   Thread a coarse thread around each egg, cut through the white to make leaves, and expose the yolk.

4. 4

   Place on a bed of cabbage and serve with dressing.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 63. The excerpt below is the record exactly as published.

TULIP SALAD Use egg and white cabbage. This, like the chrysanthemum, has a hard-boiled egg to represent the center of each flower. The eggs, hard-boiled, should be put into cold water until required, to keep them moist. Shave the cabbage into fine threads. Thrust a long needle through the center of each egg, and draw a coarse thread through, passing it completely around the egg, as a girdle. Then from the top, downward, cut through the white, making four leaves, ending at the thread. Curve these slightly outward, leaving the yolk partly ex- posed, then withdraw the thread. Season with salt and pepper, and put in the center of a salad plate, on a bed of the shaved cabbage, and serve with a French dressing, or with mayonnaise

Cook this with the app: pantry check, scaling, and the assistant.