vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Salad
From The Hotel St. Francis cook book, 1919
Serves 2
Vegetable puree.
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 55. The excerpt below is the record exactly as published.
Puree of salad Coffee Camembert cheese, crackers Coffee DINNER Little Neck clams Chicken okra soup Salted almonds Aiguillettes of bass, Massena Vol au vent Toulouse Roast capon, giblet sauce Stewed asparagus Chateau potatoes Endives salad Parfait Napolitain Assorted cakes Coffee Puree of salad. (Vegetable). Boil in salted water, lettuce or any other kind of green salad. When done drain off the water and press through a fine colander. Add butter and a little cream
Cook this with the app: pantry check, scaling, and the assistant.