Vegefruit

Ingredients

• two tomatoes
• one small onion
• one tablespoonful of finely-chopped parsley
• one tablespoonful of finely-ground Brazil nuts
• one tablespoonful of olive oil
• a pinch of celery seeds

Method

1. 1

   Slice the tomatoes and onion.

2. 2

   Mix with parsley, celery seeds, and Brazil nuts.

3. 3

   Add olive oil and serve on lettuce leaves with Cream Mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 86. The excerpt below is the record exactly as published.

VEGEFRUIT. Slice two tomatoes, one small onion, the tops of green onions, one tablespoonful of finely-chopped parsley, a pinch 160 of celery seeds, one tablespoonful of finely-ground Brazil nuts, one tablespoonful of olive oil. Serve upon lettuce leaves with Cream Mayonnaise. JARAH. One sliced pear, twelve grapes, one orange, one table- spoonful each of finely-ground walnuts and pine nuts. Serve with flaked rice in an orange peel, using nut cream, if de- sired. FIG SALAD. Six figs, one datQ and two sweet prunes, finely chopped. Add two tablespoonfuls of finely-ground St. John's bread (locust fruit), and the juice of two persimmons. Served with flaked tapioca and rice makes a meal. VEGETABLE SALAD. Cut fine one head of lettuce, two onions, two tomatoes. Chop up one cupful of fresh sweet peas and two tablespoon- fuls of peanuts. Serve on lettuce leaves covered with pars- ley and Decimayonnaise. SALSIFY SALAD. Take two roots of salsify (oyster plant), scrape, holding same under water; slice thin and salt it thoroly. Let stand in salt for half an hour. Shake thoroly for a few minutes ; drain off salt water. Throw the slices thru cold water two or three times quickly. Take cabbage or lettuce, shred very fine and spread upon platter. Over this spread bleached celery, finely cut or split, and on top of that put a layer of the above prepared salsify. Sprinkle with paprika or a little cayenne pepper. And cover with Decimayon- naise. RAW SALAD. Raw spinach and watercress in equal proportions and a small bunch of parsley all chopped together and served with mayonnaise^ or French dressing on shredded lettuce. 161 CUCUMBER SALAD. Peel and cut crosswise into very thin slices four medium- sized green cucumbers; lay into large bowl and mix thor- oly with one teacupful salt. Cover and let stand one hour, then wash quickly in two waters to remove salt. Mix two tablespoonfuls lemon juice with one cupful thick, sweet cream and pour over the sliced cucumbers. The soaking of cucumbers in salt for one hour effectually removes the poisonous acids which so frequently cause cholera morbus. Serve cucumbers on lettuce leaves garnished with cress and parsley. LETTUCE SALAD. Wash and break the leaves from two large lettuce heads. Lay in a platter and pour over suitable dressing. Garnish with sliced tomatoes and finely-chopped onion tops. FRENCH FRUIT SALAD. Peel and slice thinly two navel oranges ; add same amount of sliced pineapple and three tablespoonfuls finely-chopped almonds. Serve with mayonnaise dressing, fruit juices or whipped cream. POTATO SALAD. Slice fine two raw potatoes, one small turnip, a carrot, two onions, one cucumber. Add one beet, finely grated, three tablespoonfuls of oil, a pinch of celery seeds

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