Mushroom Salad

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 cans mushrooms
  • ½ can peas
  • teaspoon salt
  • 1 tablespoon butter
  • 2 times (bulk of other ingredients), celery
  • 1 head lettuce
  • ¾ cup Cream Mayonnaise


Drain, then fry mushrooms until delicate brown, using butter and salt; cool, drain peas quite dry, add to mushrooms. Cut celery enough to measure twice the bulk. Fold in with Mayonnaise. Serve on lettuce. For six people.