Skip to content

Mexican Salad

A historical recipe from Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904).

A historical recipe

Uncooked foods & how to use them: a treatise on how to get the highest form of animal energy from food, with recipes for preparation, healthful combinations and menus, by Eugene Christian, Mollie Griswold Christian (1904). Project Gutenberg eBook #79407.

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 Uncooked foods & how to use them, by Eugene Christian, Mollie Griswold Christian (1904). Digitised by Project Gutenberg, eBook #79407 (https://www.gutenberg.org/ebooks/79407). 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.

Mexico. Associated with Mexico by a demonym leading its title: Mexican (confidence 0.55). "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.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

  • four good-sized tomatoes
  • one small green pepper

Method

  1. Tomatoes, Olives, Peppers, Dressing.
  2. Peel and slice four good-sized tomatoes.
  3. Seed and chop fine one small green pepper.
  4. Arrange these on lettuce leaves in a salad bowl.
  5. Stone and slice a dozen olives and mix them with the salad and serve with oil or dressing.