This site is the complete 1897 book Ninety-Nine Salads and How to Make Them, page by page as originally printed — period spelling, remedies and opinions included. About this edition →
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Highlights
Jellied Tongue Salad
One cupful of chopped cold tongue, two cupfuls of dark aspic jelly, three cupfuls of celery diced, one-half pint mayonnaise…
English Walnut and Chicken Salad
Twenty-four English walnuts, onion, parsley, chicken liquor, celery, cold cooked chicken, mayonnaise dressing. Make a chicken…
Tomato and Cucumber Salad
Six tomatoes, two cucumbers, water cress, a few drops of onion juice, French or mayonnaise dressing, lettuce. Pare and chop the…
Cabbage Salad, No. 1
One small cabbage, four stalks of celery, one pint of mayonnaise dressing, parsley. Shred the cabbage; add the celery, which has…
Salmon Salad
French and mayonnaise dressing, salmon, celery, tarragon leaves, lobster coral, hard-boiled eggs. Cook slices of salmon; when…
Scallop and Tomato Salad
One pint of scallops, six tomatoes, mayonnaise dressing, two bunches of water cress. Cook the scallops as directed in the…