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Macaroni and Cheese 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 tablespoonsful Oil
  • 3 tablespoonsful Vinegar

Method

  1. 1/4 lb.
  2. Macaroni--2 1/2d.
  3. 1/4 lb.
  4. Cheese--1 1/2d.
  5. 1 teaspoonful French Mustard 3 tablespoonsful Oil--1d.
  6. 3 tablespoonsful Vinegar--1/2d.
  7. 1/2 Head of Celery--1/2d.
  8. Boil the macaroni, or use any cold that may be in the larder.
  9. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces.
  10. Lay these alternately in a bowl with some shredded lettuce.
  11. Make a dressing of the mustard, oil, and vinegar, and pour it over.
  12. Garnish with a little beetroot, and serve.