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Swiss 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.

Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (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. Mix one cup cold cooked chicken cut in cubes, one cucumber pared and cut in cubes, one cup chopped English walnut meats, and one cup French peas.
  2. Marinate with French Dressing, arrange on serving dish, and garnish with Mayonnaise Dressing.