Salad a la Juliet
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Can be served for dinner or luncheon.
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 53. The excerpt below is the record exactly as published.
Salad a la Juliet Salade a la Juliet Add to three cups of well-cooked creamy rice three tablespoons of chopped olives and two tablespoons of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.