English Water-cress Salad
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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 Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "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.
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Ingredients
- five tablespoons in
- a cup One-half teaspoon of mustard
- One-half teaspoon of sugar
- One teaspoon of salt
- One-half teaspoon of paprika
- Four tablespoons of vinegar
Method
- Cut five strips of bacon in dice and then brown nicely in a frying pan.
- Lift cooked bacon, drain off the fat, leaving only about five tablespoons in the pan.
- Now place in a cup One-half teaspoon of mustard, One-half teaspoon of sugar, One teaspoon of salt, One-half teaspoon of paprika, Four tablespoons of vinegar.
- Dissolve and pour into the hot fat, bring to a boil and then add the cooked bacon.
- Now place the prepared water-cress in a bowl and pour over it the bacon with the prepared dressing.
- Toss gently to mix and then garnish with hard-boiled eggs (sliced).
- Corn salad, cabbage, lettuce, romaine and escarolle salads may be used in place of the water-cress for variety.
- Radishes should be well washed and then allowed to crisp in cold water.
- Split from the tip to the stem end in quarters.
- Large radishes may be peeled and cooked until tender in boiling water and then drained and served with a cream, Hollandaise or plain butter sauce for variety.