Bloater Salad
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
This salad can be served with cold boiled beef and utilizes leftover vegetables.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 33. The excerpt below is the record exactly as published.
a teaspoonful of finely chopped parsley, and, if it can be procured, peel an apple. J Cut it into four, and carefully remove I the core. Chop up the raw apple, and j add it to the salad, which can then bo dressed as follows : — Put a saltspoonful of salt and half a one of black pepper in a tablespoon, and fill it up with salad oil, stir it up with a spoon, and pour it over the salad. Add more oil if neces- sary (this, of course, depends on the quantity of salad). Then mix the salad thoroughly together, so that each piece gets oiled over before any vinegar is added. Then add half a tablespoonful of English vinegar
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