Vegetable Salad

Ingredients

• one head of lettuce
• two onions
• two tomatoes
• one cupful of fresh sweet peas
• two tablespoonfuls of peanuts

Method

1. 1

   Cut the lettuce, onions, and tomatoes fine.

2. 2

   Chop the fresh sweet peas and peanuts.

3. 3

   Serve on lettuce leaves covered with parsley and Decimayonnaise.

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 85. The excerpt below is the record exactly as published.

vegetable salads or milk soups. When using eggs fre- quently use quantities of green and sub-acid vegetables. YOKOHAMA EGGS. Take the yolks of two eggs. Beat until foaming. Salt a trifle. Now pour, drop by drop, the juice of one lemon. Flavor with a pinch of saffron. Eat with rice soaked in milk. YOULKA EGG. Take the yolks of two eggs. Beat for five minutes. Stir into it one pint of sweet milk, dash of salt. Keep beating for five more minutes. Flavor with pineapple or any other juice. Combines with St. John's bread. BEULAH EGG. Beat into a froth the whites of two eggs. Add slowly the juice of half a lemon. Keep beating for a few minutes. Combines with nuts, rice and fruits with good results. Do not use milk with such a meal. SULTANA EGG. Froth the whites of two eggs. Beat them into two finely- scraped apples. Beat until smooth and white. Add one cupful of cocoanut milk and one tablespoonful of finely- ground cocoanut. Flavor with vanilla and cinnamon water. Eat with flaked rice. 159 SALADS. VEGETABLE SALAD. Take two raw beets, one raw turnip and one raw carrot and grate or grind moderately fine. Mix thoroly, adding two teaspoonfuls of ground pinon nuts or walnuts. Use lemon juice to season. Salt to taste. Serve upon selected raw cabbage leaves trimmed with celery. Any of the dress- ings may be used if desired. ROYAL SALAD. Grind or grate raw beets, carrots, onions and turnips, two of each, or cut fine ; double the quantity of raw cabbage. Mix it all together. Salt to taste. Sprinkle well with celery seeds. Season with lemon ; add two tablespoonfuls of oil ; mix thoroly. Serve with whites of two eggs thoroly beaten with lemon juice, one lemon to the whites of two eggs. FRUTA SALAD. Cut fine with scissors fifteen seeded raisins, three prunes and one fig, and spread over one-half cupful of mashed malted barley, rolled oats or wheat. Pour over it one-half cupful of nut cream and let it stand for fifteen minutes be- fore serving. DELICIA SALAD. Slice one apple, two bananas and three prunes. Spread over one-half cupful of soaked grain of any kind and serve with nut cream. 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

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