Fancy Vegetable Salad with Dressing

Ingredients

• good-sized carrot
• half a teaspoon of sugar
• half a pint of green peas
• half a pint of fine-cut boiled potatoes
• half a pint of finely shaved cabbage
• two fine-cut boiled beets
• three fine-cut hard-boiled eggs

Method

1. 1

   Scrape, wash, and cut carrot into long slices, then into small strips.

2. 2

   Cook in boiling water with sugar until tender.

3. 3

   Drain and cool.

4. 4

   Add peas, potatoes, cabbage, beets, and eggs.

5. 5

   Make dressing with yolks of three eggs, ice, and oil.

6. 6

   Stir in oil slowly while stirring constantly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 90. The excerpt below is the record exactly as published.

FANCY VEGETABLE SALAD WITH DRESSING Scrape, wash, and cut into long slices one good-sized carrot ; lay several slices over one another, and cut them into small strips like straws. Place the carrots in a saucepan, cover with boiling water, add half a teaspoon of sugar and cook until tender. Drain and set aside to cool. Cook half a pint of green peas in water with a little salt ; when done, drain and add them to the carrots. Add to these half a pint of fine-cut boiled potatoes, half a pint of finely shaved cab- bage, two fine-cut boiled beets, and three fine-cut hard- boiled egg

Cook this with the app: pantry check, scaling, and the assistant.