Recipe: Carrot Salad

Select tender, rich colored carrots, scrape and boil them in fast-boiling water until tender; cut in thin slices and put in a glass SALAD bowl. Sprinkle with sifted loaf sugar, add the juice of a large, fresh lemon, and a wineglass of olive oil. Garnish the dish with very thin slices of onion, or any fresh, green SALAD leaves. — Mrs. John Alfred.

Seventy-Five Receipts for Pastry Cakes, and Sweetmeats, by Miss Leslie (Year 1832)