Potato-and-Carrot Salad, Tomato Garnish
From American cookery (1919).
Source and licence
From American cookery (1919), printed page 116, digitised by the Internet Archive: https://archive.org/details/americancookery00unkngoog
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
- Cut cold, cooked potatoes in small cubes and slices of carrots in quarters.
- For a quart of vegetables, chop fine half a mild onion, a few leaves of chives, six POTATO-AND-CARROT SALAD.
- TOMATO-AND-CARROT GARNISH branches[]of parsley, three olives, a tablespoonful of mustard pickle, and mix through the potato and carrots.
- Mix six tablespoonsfuls of vegetable oil, three ublespoonfuls 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.