Salad a la Judie
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve as a colorful salad.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 50. The excerpt below is the record exactly as published.
Salad a la Judie Salade a la Judie Select different kinds of vegetables such as carrots, white turnips, yellow turnips, potatoes, beetroots, a head of lettuce, baskets of Brussels sprouts, one cauliflower, one half quart of string beans, and onions. Cook the beets red, put them in vinegar with some sugar until ready to use; cook the carrots, the white turnips, the yellow turnips also four potatoes and when they are cooked and cold, slice part of it for decoration, the other part of it cut in strips [Julienne style]. Cook the cauliflower white by adding a little salt when cooking it; the green vegetables and string beans cook green, cut the string beans in fine strips before cooking, also cut onions [Julienne style] and cook them separately. Wash the lettuce and leave it in ice-water to become crisp; select the best leaves from it for garnishing; the rest cut in strips, the same as the vegetables, mix it all together with some ravigote sauce
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