Vegetable Macedoine
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 23. The excerpt below is the record exactly as published.
Vegetable Macedoine. Take any vegetable that may be in season at the time, such as carrots, turnips, Jerusalem artichokes, VEGETABLES, ETC. 65 small onions, asparagus tops, branches of caulitiower, cucumbers, peas, French beans, etc. Boil them sepa- rately, drain them, toss them up in a yellow sauce
Cook this with the app: pantry check, scaling, and the assistant.