The 1901 Cookbook Archive
No. 2566 — Watercress Salad
English historical translation of Molokhovets recipe No. 2566 from the 1901 Russian cookbook, retaining original methods and measures.
Cut the watercress from its roots and put it in water. Skim off any seeds floating to the surface with a perforated spoon, then transfer the cress to a colander or sieve and let it drain completely.
Just before serving, place in a salad bowl, salt, pour over olive oil and vinegar, and toss. If desired, garnish with hard-boiled eggs cut into quarters.
Original source: Read Russian recipe No. 2566. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.