Salad of Celery-Roots
From French dishes for American tables, 1886
You may also mix with cold boiled potatoes and beets.
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.
Salad of Celery-Roots. Boil about a dozen celery-roots in water, and a little salt ; when tender, drain, and let them become cold. Cut them in pieces, mix well together six tablespoonfuls of oil, two of vinegar, some pepper
Cook this with the app: pantry check, scaling, and the assistant.