Recipe or source entry
English Salad
Rinse and immediately wipe with a soft cloth the leaves of a ripe coss-lettuce; split them down the stalk, and divide each half leaf into four pieces; place these in a salad-bowl with a few fresh gathered leaves of green mint; season with one tablespoonful of salad-oil, two of vinegar, a dessert-spoonful of moist sugar, pepper and salt; mix and serve.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/english-salad-01.html- Legacy revision
8531e8373e9b- Source checksum
f1994ce480ebc9115f64db3c084ffa8435b2b0e2d332c23e6b27c1fd928545b4- Legacy text checksum
3be5c52a7b71858ed7347f881462946af8357b844873d7173554178f3f1e6a94
Cite this page
English Salad. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/english-salad-01.html