The 1901 Cookbook Archive
No. 1352 — Escarole Salad
English historical translation of Molokhovets recipe No. 1352 from the 1901 Russian cookbook, retaining original methods and measures.
Sort two heads of escarole and, according to the historical author, wipe with a dry towel rather than washing.
Add salt, ground white pepper, five or six spoonfuls of olive oil and two or three spoonfuls of English vinegar and toss.
If liked, add two raw tomatoes sliced. Serve with roast meats of any kind.
Historical editorial note: Modern food hygiene calls for washing leafy greens; the source's advice not to wash them is historical.
Original source: Read Russian recipe No. 1352. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.