Russian Salad
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Source and licence
From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Russia. Associated with Russia by a demonym leading its title: Russian (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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- one cup cold cooked peas
- one cup cold cooked beans
Method
- Mix one cup each cold cooked carrot cubes and potato cubes, one cup cold cooked peas, and one cup cold cooked beans, and marinate with French Dressing.
- Arrange on lettuce leaves in four sections, and cover each section with Mayonnaise Dressing.
- Garnish two sections with small pieces of smoked salmon, one section with finely chopped whites of “hard boiled” eggs, and one section with yolks of “hard-boiled” eggs forced through a strainer.
- Put small sprigs of parsley or shrimps in lines dividing sections.