Asparagus-and-Tomato Salad a la Walde
From The Swedish, French, American cook book, 1918
Serves 2
Serve with aurorian sauce in the center.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 448. The excerpt below is the record exactly as published.
Asparagus-and-Tomato Salad a la Walde Salade d’ Asperges aux Tomates, a la Walde Take small tomatoes, cut both ends off so as to form a ring; scoop part of the centre out, sprinkle with chopped parsley all around. Have ready green asparagus tips
Cook this with the app: pantry check, scaling, and the assistant.