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Mixed Salad
From Cookery for every household, 1914
Serves 6
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 286. The excerpt below is the record exactly as published.
Mixed Salad For this take as great a variety of salad vegetables as you can get, according to the season of the year, and a suitable proportion of each. Such vegetables as finely shred lettuce and en- dive, spring onions thinly sliced, tomatoes peeled and cut in pieces, sliced beetroot, sliced cucumber, shred celery, mustard and cress, radishes, small pieces of cooked carrot and turnip, &c. &c., are suitable. Mix lightly with any of the salad dress- ing
Cook this with the app: pantry check, scaling, and the assistant.