The 1901 Cookbook Archive
No. 1359 — Watercress Salad
English historical translation of Molokhovets recipe No. 1359 from the 1901 Russian cookbook, retaining original methods and measures.
Cut watercress from its roots and immerse in water. Skim off floating seeds with a slotted spoon.
Transfer the greens to a colander or sieve and let drain thoroughly.
Just before serving place in a salad bowl, salt and dress with olive oil and vinegar, mixing at the table.
Garnish with hard-boiled eggs cut into quarters if liked.
Original source: Read Russian recipe No. 1359. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.