Picnic
Pea salad
Marion Harland’s original method for Pea salad, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dissolve one box of gelatine in one-fourth of a cup of cold water and stir over a hot fire until heated.
- Take from the fire and add one-fourth teaspoonful of onion juice, one-half teaspoonful of salt, and a dash of pepper.
- Serve very cold with the following dressing: Put into a double boiler the yolks of two eggs, two tablespoonfuls of stock and two tablespoonfuls of oil.
- Stir until thick, take from the fire and add slowly one tablespoonful of tarragon vinegar, one chopped olive and two teaspoonfuls of chopped parsley.
Historical transcription
Source method
- 1
Drain and press through a sieve a can of green peas. Dissolve one box of gelatine in one-fourth of a cup of cold water and stir over a hot fire until heated. Take from the fire and add one-fourth teaspoonful of onion juice, one-half teaspoonful of salt, and a dash of pepper. Serve very cold with the following dressing: Put into a double boiler the yolks of two eggs, two tablespoonfuls of stock and two tablespoonfuls of oil. Stir until thick, take from the fire and add slowly one tablespoonful of tarragon vinegar, one chopped olive and two teaspoonfuls of chopped parsley.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.