Carrot Salad
From The "Queen" cookery books: Vegetables, 1902
For young carrots, braise and mix with plovers' eggs and farced olives.
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 23. The excerpt below is the record exactly as published.
Carrot salad. — This may be a very simple or a , very ornate dish as you please, but the method is the same. Slice some cold cooked carrots evenly, and arrange them neatly with capers, minced parsley, and chives, fillets of anchovy, hard-boiled and quar- tered eggs, stoned or farced olives
Cook this with the app: pantry check, scaling, and the assistant.