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Russian Salad

A historical recipe from Made-Over Dishes, by S. T. Rorer.

A historical recipe

Made-Over Dishes, by S. T. Rorer. Project Gutenberg eBook #6978.

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 Made-Over Dishes, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6978 (https://www.gutenberg.org/ebooks/6978). 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

Method

  1. Chop or cut carefully the vegetables;
  2. mix together, add two or three tablespoonfuls of toasted piñon nuts, and the meat and fish;
  3. dish on lettuce leaves, or, if you have tomatoes, peel and take out the centers, and fill the salad into the tomatoes.
  4. Serve with French or mayonnaise dressing;
  5. garnish with blocks of aspic jelly.