Tansy Salad
From Chef Wyman's daily health menus (1927).
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A historical recipe
Chef Wyman's daily health menus, by Arthur Leslie Wyman and Dallas Case Ragland (1927).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take a half jar of "Puncheezy," put it in a white enamel strainer to drain until needed, prepare a grapefruit as for salad, and turn a wine'glass of apricot cordial over it, with a saltspoonful of nutmeg and a teaspoonful of powdered sugar.
- When ready to dress the salad drain the juice from the fruit, mix the grapefruit and "Puncheezy," and, fill white lettuce leaves with the mixture, cover with mayonnaise made without mustard, to which some finely chopped English walnuts have been added.
- Serve at once, so that the fruit juice may not thin the salad dressing.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve
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Colander