Macedon of Spring Vegetables

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ¼ pint ( dl.) cooked green peas
  • ¼ lb. (120


Cut the carrots, turnips and potatoes into small cubes. Mix them with the peas, toss in mayonnaise to which the cream has been added, sprinkle with the chives and parsley.

Frozen mixed vegetables make quite a good (but not so good) macedon, particularly if some sweetcorn is included or added: in the late sixteenth century this last combination was known as ‘turkey wheat’, though Gerard