Lettuce, Peppergrass and Onion Salad
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 7 ingredients
- four tablespoons finely chopped peppergrass
- 4 cups milk
- 3 cups heavy cream
- 1 cup sugar
- 1 tablespoon lemon extract
- 1/4 teaspoon salt
- 2 cups fresh peach pulp
Method
- Separate the heart leaves of two solid heads of lettuce.
- Wash, drain and chill;
- arrange them in a nest in salad bowl.
- Sprinkle between and over leaves four tablespoons finely chopped peppergrass and small, thinly sliced onions, separating the rings.
- Marinate with French Dressing;
- chill and serve.
- 4 cups milk.
- 3 cups heavy cream.
- 1 cup sugar.
- 1 tablespoon lemon extract.
- 1/4 teaspoon salt.
- 2 cups fresh peach pulp.
- PROCESS: Pare and pit peaches;
- stew until soft, rub through a sieve.
- Then mix ingredients in the order given.
- Add peach pulp and freeze.
- Let stand two hours before serving.
Plating
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