Maxixe Salad
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 475. The excerpt below is the record exactly as published.
Maxixe Salad.— Peel the rough skin off a Maxixe, and cut the vegetable crosswise into very thin slices ; peel and slice a few spring onions, and put both, vegetables into a salad- bowl. Mix together some vinegar and oil, the oil pre- dominating, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.