Salad Pot-pourri

Ingredients

• remains of vegetables, such as beans, beets and potatoes
• Salt to taste
• pepper to taste
• 1 tablespoonful made mustard
• 2 tablespoonfuls olive oil
• 4 tablespoonfuls of vinegar
• 1 tablespoonful white sugar
• 1 teaspoonful salt

Method

1. 1

   Put the remains of vegetables in a salad bowl in alternate layers, with thin rings of sliced onion between each layer.

2. 2

   Pour over a French dressing made by mixing the ingredients.

Nutrition per serving

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 85. The excerpt below is the record exactly as published.

Salad Pot-pourri. Stewed Tomatoes. Bread and Butter. Pie Plant Pie. Cheese. Supper— Cold Sliced Roast Beef. Lettuce, Bread and Butter. Currants. Cake. Russian Tea. Salad Pot-poi'rri.— Take remains of vegetables, such as beans, beets and potatoes, put them in a salad bowl in alternate layers, with thin rings of sliced onion between each layer. Salt and pepper to taste. Pour over it a French dressing made as follows: i table- spoonful made mustard, 2 tablespoonfuls olive oil, 4 tablespoonfuls of vinegar, i tablespoonful white sugar, i teaspoonful salt. Do not cook, simply mix. WEDNESDAY, JULY 12 Breakfast — Wheat Germ with Cream. Hashed Veal on Toast. Creamed Potatoes. Hot Rolls. Coffee. Dinner— Broiled Spring Chicken. Potatoes. Peas. Tomatoes Served with Lettuce and Mayonnaise. Bread and Butter. Cherry Pudding. Supper — Cheese. Bread and Butter. Strawberry Shortcake. Tea. Cherry Pidding. — 2 cups of flour, 2 teaspoonfuls of baking powder, J.; teaspoonful salt,

Cook this with the app: pantry check, scaling, and the assistant.