vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Powell Salad
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Powell Salad Take an even quantity of cold, cooked vegetables — peas, turnips, beans, beets and potatoes, cut fine. Add a little minced onion. Cover with salad dressing
Cook this with the app: pantry check, scaling, and the assistant.