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M. E. Ludwig cookbook, 1910
Page 33
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Potato Salad. Cup up into slices 2 qts of boiled potatoes while hot; add to them a tsp each of chopped onion and parsley, pour over them a liberal quantity of plain salad dressing. If the potatoes should then appear too dry, add a little hot water; toss lightly so as not to break them up, then place the salad on ice to become cold. Serve by placing a leaf of lettuce on each plate, and add 2 tbsp of the potato to the lettuce for each person. Cold boiled potatoes do not make a good salad dressing. Salmon Salad Broil 2 salmon, steaks, when done break the fish into flakes & add to it a little salt, pepper, and tsp of lemon juice. Let stand for an hour. Half fill a salad bowl '/c lettuce, add the fish & garnish '/c hard boiled eggs, stoned olives, & a few spiced oysters
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Potato Salad. Cup up into slices 2 qts of boiled potatoes while hot; add to them a tsp each of chopped onion and parsley, pour over them a liberal quantity of plain salad dressing. If the potatoes should then appear too dry, add a little hot water; toss lightly so as not to break them up, then place the salad on ice to become cold. Serve by placing a leaf of lettuce on each plate, and add 2 tbsp of the potato to the lettuce for each person. Cold boiled potatoes do not make a good salad dressing. Salmon Salad Broil 2 salmon, steaks, when done break the fish into flakes & add to it a little salt, pepper, and tsp of lemon juice. Let stand for an hour. Half fill a salad bowl '/c lettuce, add the fish & garnish '/c hard boiled eggs, stoned olives, & a few spiced oysters
Szathmary Culinary Manuscripts and Cookbooks
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