Gingerale Vegetable Salad a la Macedoine
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Decorate according to the design.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 53. The excerpt below is the record exactly as published.
Gingerale Vegetable Salad a la Macedoine Salade de Legumes au Gingembre a la Macedoine Select a large white head of lettuce, wash it well, leave in ice- water until crisp. Take two cups of gingerale; add to it eight spoons of dissolved Cox’s gelatine
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