Asparagus Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Drain the asparagus and chill it.
Mix the salt with the paprika.
Add the pepper, tarragon vinegar, cider vinegar, shortening, pickles, peppers, parsley, and chives, and mix well.
Pour the dressing over the chilled asparagus.
Original recipe, verbatim
Asparagus Salad
For Dressing
6 tablespoonfuls melted Crisco 1 tablespoonful chopped
1 teaspoonful salt cucumber pickles
}4 teaspoonful paprika 1 tablespoonful chopped green
Pinch black pepper peppers
1 tablespoonful tarragon 1 teaspoonful chopped parsley
vinegar 1 teaspoonful chopped chives
2 tablespoonfuls cider vinegar 1 can asparagus or fresh cooked
asparagus
Drain asparagus and chill. Mix salt with paprika, add pepper, tar-
ragon vinegar, cider vinegar, Crisco, pickles, peppers, parsley, and chives,
mix well and pour over the asparagus.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.