Chutney Salad
From Practical West African cookery, 1910
Makes a very good salad.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 61. The excerpt below is the record exactly as published.
Chutney Salad. (1). Boiled or steamed yam or sweet potatoes sliced and mixed with minced raw onion, minced chutney (parsley) and the ordinary seasoning
Cook this with the app: pantry check, scaling, and the assistant.