Picnic
A macedoine salad
A macedoine salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cup of green peas, boiled and cold, and the same of string beans cut into half-i.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One cup of green peas, boiled and cold, and the same of string beans cut into half-inch lengths, well cooked and suffered to get cold.
- One cup of celery cut into inch-lengths.
- One-half cup of boiled carrots, cut into tiny dice, also cold.
- One cup of red beets boiled and cut into small dice.
- Have ready a chilled glass or silver bowl—a shallow one is best;
Historical transcription
Source method
- 1
One cup of green peas, boiled and cold, and the same of string beans cut into half-inch lengths, well cooked and suffered to get cold. One cup of celery cut into inch-lengths. One-half cup of boiled carrots, cut into tiny dice, also cold. One cup of red beets boiled and cut into small dice. Leave all these ingredients in the ice-box until chilled and stiff. Have ready a chilled glass or silver bowl—a shallow one is best; heap the beets in the center, arrange next to them a ring of celery dice, then the beans, next the carrots, lastly the peas—all forming a mound. Pour over this a good French dressing, garnish with a wreath of nasturtium blooms about the base and set on the ice until needed. Pass, if you like, a mayonnaise dressing with it. The true salad lover will, however, prefer the French dressing alone. It is a beautiful salad and easily made. If you can not get celery in summer, substitute boiled corn cut from the cob to make the white ring.
Nutrition pending
No invented nutrition numbers.
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