Potato-and-carrot Salad, Tomato-and-carrot Garnish
From American cookery (1914).
Source and licence
From American cookery (1914), printed page 117, digitised by the Internet Archive: https://archive.org/details/americancookery19unse_3
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
- branches of parsley, three oUves, a tablespoonful of mustard pickle, and mix through the potato and carrots.
- Mix six tablespoonsfuls of vegetable oil, three tablespoonfuls of vinegar, one teaspoonful of salt and half a teaspoonful of paprika, and turn over the whole;
- mix thoroughly with spoon and fork;
- turn on a chilled dish, garnish with slices of tomato and cooked carrot.