Mexicanside

Mexican Salad

Name: Mexican Salad
Cuisine: Mexican
Ingredients: 1/2 dozen ripe tomatoes; 3 medium sized onions; 2 or 3 stalks of celery; season with salt, pepper and vinegar to taste

From The Edwardsville cook book, 1906

Presented as published in 1906. 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 Edwardsville cook book (1906), page 19. The excerpt below is the record exactly as published.

MEXICAN SALAD. Mrs. June Sallee, Litchfield, Illinois. Y2 dozen ripe tomatoes. green mango pepper, with- 3 medium sized onions. out seeds. 2 or 3 stalks of celery. Chop coarse, and season with salt, pepper and vinegar to taste

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