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Carrot Salad

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 3 Cold Boiled Carrots
  • 1 stalk Celery

Method

  1. 2 or 3 Cold Boiled Carrots--1/2d.
  2. 1/2 lb.
  3. Cold Boiled Mutton 1 stalk Celery Half a teaspoonful Parsley--1/2d.
  4. Salad Dressing--3d.
  5. Cut up some cold boiled mutton into small pieces and lay them in a salad bowl.
  6. Mince up the celery and capers and strew over it, then pour over the dressing.
  7. Slice up the cold carrots and lay them on top;
  8. garnish with the chopped parsley, and serve.