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New England cookbook, 1880s
Page 52
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A Royal Salad. Let your lettuce be perfectly dry - Boil an egg fifteen minutes. Then take the yolk - a teaspoonful of salt - three teaspoonful of pure, dry mustard a little Cayenne pepper, 1/2 dozen very young green onions, chopped very fine. Mix all the above except the onions well together Then add two tablespoonsful of oil 1 of vinegar, mix that in well then 1/2 teaspoonful of good brown sugar. Cut up your egg in small pieces. Mix with the onions, after which mix all ingredients well together being careful not to bruise the lettuce and serve immediately.
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A Royal Salad. Let your lettuce be perfectly dry - Boil an egg fifteen minutes. Then take the yolk - a teaspoonful of salt - three teaspoonful of pure, dry mustard a little Cayenne pepper, 1/2 dozen very young green onions, chopped very fine. Mix all the above except the onions well together Then add two tablespoonsful of oil 1 of vinegar, mix that in well then 1/2 teaspoonful of good brown sugar. Cut up your egg in small pieces. Mix with the onions, after which mix all ingredients well together being careful not to bruise the lettuce and serve immediately.
Szathmary Culinary Manuscripts and Cookbooks
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