(Miss Cohen.)
A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).
A historical recipe
Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.
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 Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 3 cups of cold boiled potatoes
- 1 cup of pecan nuts
- 5 tablespoonfuls of oil
- 1 tablespoonful of salt
- a teaspoonful of onion juice
- A dash of cayenne
- 3 tablespoonfuls of vinegar
- two bunches of watercress that have been
Method
- 3 cups of cold boiled potatoes, cut in cubes.
- 1 cup of pecan nuts, broken in pieces.
- 5 tablespoonfuls of oil.
- 1 tablespoonful of salt.
- 1/2 a teaspoonful of onion juice.
- A dash of cayenne.
- 2 or 3 tablespoonfuls of vinegar.
- Watercress.
- Method.--Mix the potatoes and nuts, add the oil and mix again;
- add the other seasonings, and, when well mixed, set aside in a cool place an hour or more.
- Remove the coarse stalks from two bunches of watercress that have been well washed and dried.
- Season with French dressing and arrange in a wreath about the edge of the salad.