Picnic
Daisy salad
Daisy salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two-inch rounds of cream or neufchâtel cheese one-half inch in thickness, and pl.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut two-inch rounds of cream or Neufchâtel cheese one-half inch in thickness, and place on crisp lettuce leaves.
- Put the yolks of two hard-boiled eggs through the vegetable-press and place a teaspoonful of this yellow powder in the center of each round.
Historical transcription
Source method
- 1
Cut two-inch rounds of cream or Neufchâtel cheese one-half inch in thickness, and place on crisp lettuce leaves. Put the yolks of two hard-boiled eggs through the vegetable-press and place a teaspoonful of this yellow powder in the center of each round. Serve mayonnaise or French dressing in a separate bowl.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.