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(Boston Cooking-school.)

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 1 cup of carrots.
  2. 1 cup of potatoes.
  3. 1 cup of peas.
  4. 1 cup of beans (flageolets preferred).
  5. 6 tablespoonfuls of oil.
  6. 3 tablespoonfuls of vinegar.
  7. 1 teaspoonful of salt.
  8. 1/4 a teaspoonful of pepper.
  9. A head of lettuce.
  10. 1 cup of mayonnaise.
  11. 1 cup of shrimps.
  12. 1/4 a lb.
  13. of smoked salmon.
  14. 1 hard-boiled egg.
  15. Method.--Marinate the carrots and potatoes, cut in small pieces, also the peas and beans, with French dressing.
  16. Arrange on a dish in four sections, having lettuce for the foundation of each.
  17. Cover each vegetable with mayonnaise.
  18. Strew the tops of two sections with small pieces of smoked salmon;
  19. on a third section strew the sifted yolk of the egg, and on the fourth, the white of the egg, cut rather coarsely.
  20. Outline the inner side of each section with shrimps, by lightly pressing the ends of the shrimps into the mayonnaise.
  21. Finish with a tuft of lettuce in the centre of the dish.