Endive Salad
A historical recipe from The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917).
A historical recipe
The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Project Gutenberg eBook #51542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Just-Wed Cook Book A Present from The Merchants of Reno, Nevada, by E. F. Kiessling (1917). Digitised by Project Gutenberg, eBook #51542 (https://www.gutenberg.org/ebooks/51542). 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.
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Ingredients
- 1 head endive
- 1 pint boiled potatoes
- 4 hard cooked eggs
Method
- 1 head endive, French salad dressing, 4 hard cooked eggs, 1 pint boiled potatoes, sliced.
- Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves.
- Arrange on salad dish with white leaves in center.
- Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.