Picnic
Lenten salad
Lenten salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including fill the center of the dish with cold boiled or baked fish, cut into pieces, and pou.
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.
- Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pint of mayonnaise dressing.
- Garnish with rings of hard-boiled eggs.
Historical transcription
Source method
- 1
Line the bottom of the salad-dish with crisp lettuce leaves. Fill the center of the dish with cold boiled or baked fish, cut into pieces, and pour over it a pint of mayonnaise dressing. Garnish with rings of hard-boiled eggs.
Nutrition pending
No invented nutrition numbers.
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