Salade Mexicaine
From The bride's cook book, 1915
Serves 4
Can substitute sliced cooked potatoes if ripe tomatoes are not available.
Presented as published in 1915. 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 bride's cook book (1915) by Edgar William Briggs, page 123. The excerpt below is the record exactly as published.
SALADE MEXICAINE— Chop 1/2 can of DEL MONTE Canned Green Chile with 1 small onion and add to French dressing. Slice tomatoes on lettuce
Cook this with the app: pantry check, scaling, and the assistant.