Violet Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 70. The excerpt below is the record exactly as published.
VIOLET SALAD. 1 bunch violets 1 tbl. red or white wine 2 tbl. celery heart 2 heads white endive or 1 tbl. parsley chicory 1 tsp. chives Mince celery, parsley and chives fine; pour over them the wine; add two dozen fresh violet petals, and pour this over two -heads of white endive or chicory
Cook this with the app: pantry check, scaling, and the assistant.