Macedoine Salad
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take an even quantity of cold cooked vegetables— peas, beans, beets and potatoes cut fine.
- Add a little minced onion, cover with salad dressing, mix lightly, and serve very cold, garnished with bits of pickled beets and celery tops.
- Apple Pie (excellent) — For crust take one large cup flour, into which sift one-fourth teaspoonful each of salt and baking powder, rub in scant half-cup lard.
- Mix with ice v/ater, cutting it into dough with a knife.
- Pare as many Astraehan apples as can be put in the pie, cut in small pieces, add five or six tablespoonfuls sugar, one level tablespoonful sifted flour, one of water and bits of butter.
- Stir all together, season with cinnamon or nutmeg.
- Bake pie forty minutes.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve