Vegetable Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 3
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Vegetable Salad. A spoonful of green parsley, chopped fine with a knife ; six potatoes, half of a small turnip, half of a carrot, one small beet. Cut the potatoes in small slices, the beet a little finer, and the turnip and carrot very fine. Mix all thorough- SALADS. 217 ly. Sprinkle with a scant teaspoonful of salt — unless the vegetables were salted in cooking, and add the whole French dressing
Cook this with the app: pantry check, scaling, and the assistant.