Vegetable Salad

Ingredients

• two quarts of boiling water
• one teaspoonful of salt
• two carrots
• two white turnips
• two celery-roots
• two beets
• one pint of string-beans
• one pint of pease
• one small cauliflower
• a quarter of a teaspoonful of salt
• half a pinch of pepper
• one tablespoonful of olive oil
• half a tablespoonful of wine vinegar

Method

1. 1

   Cook vegetables separately in salted boiling water until tender.

2. 2

   Cool in cold water, then slice.

3. 3

   Mix seasoning and pour over vegetables.

4. 4

   Arrange in a salad bowl.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 374. The excerpt below is the record exactly as published.

Vegetable Salad SALADS Salamander and the dish has a very appetizing look and is extremely wholesome. Vegetable Salad. — Into two quarts of boiling water, salted with one teaspoonful of salt, put two carrots, two white turnips, two celery- roots, two beets, one pint of string-beans, one pint of pease, and one small cauliflower. The vegetables should be cooked separately, and tender, but not too soft. When cooked put them in cold water for five minutes, peeling the celery -roots and beets. When perfectly cold slice the carrots, turnips, celery, and beets in pieces three inches long, and, in the case of the string-beans, lengthwise. Make a seasoning from a quarter of a tea- spoonful of salt, half a pinch of pepper, one table - spoonful of olive oil, and half a table-spoonful of wine vinega

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