The 1901 Cookbook Archive
No. 1348 — Lettuce Salad with Anchovies, Eggs and Capers
English historical translation of Molokhovets recipe No. 1348 from the 1901 Russian cookbook, retaining original methods and measures.
Cut each of six lettuce heads into eight pieces.
Hard-boil eggs; separate and chop whites and yolks individually.
Clean and debone six anchovies and mince them. Combine with chopped capers and watercress.
Add salt, pepper, olive oil and vinegar and mix with the lettuce and chopped eggs.
Original source: Read Russian recipe No. 1348. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.