Parsnip Salad
From The "Queen" cookery books: Vegetables, 1902
Presented as published in 1902. 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 "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
ufficient French salad dres- sing to coat them well ; then dish with a garnish of spring onions, or onion threads, and some cold, hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.