Vegetable Salads
From The Pattern cook-book, 1890
Serves 2
Use delicate-flavored vegetables as the base.
Presented as published in 1890. 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 The Pattern cook-book (1890) by Butterick Publishing Company, page 132. The excerpt below is the record exactly as published.
VEGETABLE SALADS. Any remains of cooked vegetables may be most appe- !.izingly served as a salad, but certain kinds combine bet- ;er than others. In thus uniting vegetables, those of deli- :ate flavor should form the body of the salad, while only I small proportion of those that are strong-flavored )hould be used. Beets, being sweet, should be used sparingly. A salad of vegetables may be made very utractive or quite the reverse. Each vegetable should 3e cut up and seasoned with salt and pepper. Any kind )f dressing may be used, the French being most fre- ;iuently chosen. Strew the vegetables in the salad bowl, 302 THE FA TTERN COOK-BOOK. each kind in a separate layer (not making an " olla- padrida " or mix of them), and sprinkle each layer with the dressing. A quart of vegetables will require the full quantity of dressing given in the recipe for French dressing
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Cook this with the app: pantry check, scaling, and the assistant.