Anne Shirley’s Wilted Salad Recipe – 1930s

Anne Shirley's Wilted Salad Recipe

Anne Shirley‘s Wilted Salad recipe

Loose leaves from a head of lettuce (Recipe doesn’t specify what kind of lettuce, so I recommend something like Romaine, which can be cooked).
3 strips of bacon. (Again, the exact number is my guess, so you can play around with this number all you want.)
.5 cup of vinegar
salt and pepper to taste
sugar to taste
grated (or diced) onion (optional) — My guess is that it probably requires no more than a quarter or half an onion. But again, you can play around with this.

DIRECTIONS: Wash lettuce leaves thoroughly. In a skillet, fry the bacon until crisp. Remove bacon than try to remove as much fat as possible (she probably meant from the strips). Next, crumble the bacon and add back to the skillet. Add vinegar, salt, pepper and sugar (don’t go more than a pinch at a time) to the grease and heat. Next, add lettuce leaves and onion and stir frequently until both are wilted. Promptly remove and serve in a bowl as a side dish.

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