Vegetable Salad
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Any of the dressings may be used if desired.
Presented as published in 1909. 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 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
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