Onion Salad
A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.
A historical recipe
Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.
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 Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). 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
- 2 tablespoonfuls of French dressing
- a can of peas is needed
- 3 onions
Method
- 3 onions French dressing Parsley Lettuce Peel the onions and slice them into thin slices.
- Chop the parsley and add it to 1 or 2 tablespoonfuls of French dressing.
- Use comparatively coarse leaves of lettuce and shred them.
- Arrange the slices of onion on a bed of the shredded lettuce, pour the French dressing with the parsley over all, and serve.
- 59.
- PEAS-AND-CELERY SALAD.--Peas may be freshly cooked for peas-and-celery salad, but canned peas will do just as well.
- Left-over peas not prepared with cream sauce may also be utilized nicely in this way, or if a portion of a can of peas is needed for the meal, the remainder may be used for a smaller quantity of salad than here stated.
- Boiled salad dressing will be found to be best for this combination of vegetables.