vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fresh Vegetable Salad
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 12. The excerpt below is the record exactly as published.
Fresh vegetable salad English breakfast tea Roquefort cheese and crackers Coffee DINNER Potage Andalouse Ripe olives Fillet of Spanish mackerel, Montebello Olivette potatoes Leg of lamb, au jus Mixed string beans Tomato salad Vanilla custard pie Coffee Pain mane. Small dinner rolls, split, toasted, and filled with a puree of sweet-and-sour bananas, and garnished with pimentos. Fresh vegetable salad. For this salad use any kind of fresh vegetables in season, such as string beans, Lima beans, carrots, cauliflower, asparagus, Brussels sprouts, tomatoes, peas, boiled celery, boiled celery roots, spring turnips, Jerusalem artichokes, fresh buttons of artichokes, etc. Place them in separate bouquets in a salad bowl, and use French dressing, or any other dressing desired
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.