A delicious salad recipe from
Good Housekeeping, August, 1894. p. 87.
...To make a macedoine salad wash two or three small French carrots, and a young turnip, scrape the carrots, peel the turnip and cook them in different dishes. Let the carrots cook for about thirty minutes and the turnip the same length of time. When both are done cut them in small bits with a vegetable cutter, if you wish, though the carrot is just as ornamental when sliced in circles. There should be about three tablespoonfuls of each of the sliced vegetables. [Add] three tablespoonfuls of green peas cooked, and cut in little diamonds. Season the vegetables with salt and pepper. Pour two tablespoonfuls of sweet oil over them and toss them. Then add three tablespoonfuls of good wine vinegar and toss again. A little cooked asparagus and cauliflower is a pleasant addition to this dish. Arrange the salad on a bed of bleached lettuce leaves and sprinkle a half-teaspoonful of chives minced as fine as possible over it."
--Good Housekeeping, August, 1894. p. 87.
—Use one large bunch green leaf lettuce.
—For the carrot and turnip, read "cook" as "bake at 400 degrees." They should be a bit tender but still have a slightly crisp "bite."
—Serves 2 if used as main course; serves 4 if used as a side.
—A few chive blossoms make a pretty addition.
For more about Victorian food, check out these pages:
Milk and Soda—the Victorian "energy drink"
Sarah's Sourdough Bread Recipe
The American Drink (1897)
Evils of Encouraging the Ice Cream Soda Trade (1897)
How to Draw A Glass of Ice Cream Soda (1893)
Origin of Ice-Cream Soda Water (1892)
Serving Ice Cream Soda (1901)
Soda Water (1896)