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Macedoine of Vegetables

Name: Macedoine of Vegetables
Yield: 2 servings
Ingredients: one pint of cooked cauliflower; one pint of carrots; one can of French peas or French beans; three gills of white stock; half a cupful of cream or milk; three teaspooiifuls of salt; one-fourth of a teaspoonful of white pepper; one table-spoonful of sugar; three table-spoonfuls of butter; two scant table-spoonfuls of flour; one table-spoonful of chopped onion; one bay leaf

From Miss Parloa's kitchen companion, 1887

Serves 2

Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 275. The excerpt below is the record exactly as published.

Macedoine of Vegetables. For eight or ten persons use one pint of cooked cauu- flower, one pint of carrots, cut into fine cubes, one can of French peas or French beans, three gills of white stock, half a cupful of cream or milk, three teaspooiifuls of salt, one-fourth of a teaspoonful of white pepper, one table-spoonful of sugar, three table-spoonfuls of butter, two scant table-spoonfuls of flour, one table-spoonful of chopped onion, and one bay leaf

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