Supper Salad

Ingredients

• 14lbs. Potatoes
• 1 Bunch of Carrots
• 1 Bunch of Watercress
• 10z. Cheese
• 1 Level Tablespoon Flour
• 4% Pint Milk and Water
• A Nut of Margarine
• + Teaspoon Made Mustard
• 4 Level Tablespoon Vinegar
• Soya-bean Flour
• Chopped Mint or Parsley
• Salt and Pepper

Method

1. 1

   Steam potatoes and chop up roughly.

2. 2

   Mix whilst hot with the dressing and pile down the centre of a long entree dish.

3. 3

   Sprinkle with grated cheese.

4. 4

   Boil carrots, cut into rings and put in two rows down either side of the potatoes.

5. 5

   Wash and cut long stalks off watercress and arrange to form two outer rows.

6. 6

   Serve very cold.

Nutrition per serving

As published

This recipe was extracted from The housewives' book of recipes & hints (1940) by Women's Voluntary Services for Civil Defence (Great Britain), page 0. The excerpt below is the record exactly as published.

SUPPER SALAD. ~ 14lbs. Potatoes 1 Bunch of Carrots 1 Buneh of Watercress loz. Cheese Steam potatoes and chop up roughly. Mix whilst hot with the dressing and pile down the centre of a long entree dish. Sprinkle with grated cheese. Boil carrots, cut into rings and put in two _ rows down either side of the potatoes. Wash and cut long stalke off watercress and arrange to form two outer rows. Serve very cold. Dressing. 1 Level Tablespoon Flour 4% Pint Milk and Water A Nut of Margarine + Teaspoon Made Mustard 4 Level Tablespoon 2 Tablespoons Vinegar Soya-bean Flour Chopped Mint or Parsley Salt and Pepper

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