An Excellent Salad of Young Vegetables
From Modern cookery, in all its branches, 1884
Serves 4
Young French beans or asparagus points can be added.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 148. The excerpt below is the record exactly as published.
AN EXCELLENT SALAD OF YOUNG VEGETABLES. Pare off the coarse, fibrous parts from four or five artichoke bottoms, boiled quite tender, well drained, and freed carefully from the insides; cut them into quarters, and lay them into the salad-bowl ; arrange over them some cold new potatoes and young carrots sliced moderately thin, strew minced tarragon chervil, or any other herbs
Cook this with the app: pantry check, scaling, and the assistant.