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Lettuce with Cream Dressing

A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).

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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.

Source Public domain in the USA
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 5 ingredients

  1. one-half cup heavy cream
  2. two tablespoons vinegar diluted
  3. one tablespoon cold water
  4. one tablespoon finely chopped chives
  5. one-half teaspoon salt

Method

  1. Pick over, wash thoroughly young tender lettuce;
  2. cut off the roots and drain.
  3. Beat one-half cup heavy cream until solid.
  4. Add two tablespoons vinegar diluted with one tablespoon cold water.
  5. Add one tablespoon finely chopped chives, one-half teaspoon salt and one-eighth teaspoon pepper.
  6. Pour over lettuce, mix well and serve cold.

Plating

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