The 1901 Cookbook Archive
No. 1349 — Romaine Lettuce and Tomato Salad
English historical translation of Molokhovets recipe No. 1349 from the 1901 Russian cookbook, retaining original methods and measures.
Discard the outer leaves from two heads of romaine lettuce. The source says not to wash them.
Slice two raw tomatoes, salt, season with ground white pepper and add four or five spoonfuls of olive oil and two spoonfuls of English vinegar.
Mix. The tomatoes may instead be replaced with about ¼ Russian pound of Swiss cheese in pieces.
Serve with roast meat or fried fish.
Historical editorial note: Unlike the historical source, fresh lettuce should always be washed appropriately before serving.
Original source: Read Russian recipe No. 1349. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.