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Farmers' Market Crudites

From Fine Cooking Issue 086.

Source and licence

From Fine Cooking Issue 086, printed page 10, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_086

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

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Ingredients

Method

  1. Serves twelve as an appetizer;
  2. yields 3 cups dip.
  3. Though I have listed my own favorite vegetables for these crudites, feel free to go with whatever looks good at the market.