Picnic
Salad sandwiches
Salad sandwiches, preserved from Marion Harland’s 1903 cookbook with ingredient cues including finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice.
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.
- Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice.
- Add a little mayonnaise and spread the mixture on thin slices of bread lined with crisp lettuce leaves.
Historical transcription
Source method
- 1
Take finely-chopped chicken or veal, season with salt, pepper and a dash of onion juice. Add a little mayonnaise and spread the mixture on thin slices of bread lined with crisp lettuce leaves.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.