Cabbage and Celery Salad
From The Cook County cook book, 1912
Serves 4
Garnish with plumes of celery and parsley.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 305. The excerpt below is the record exactly as published.
CABBAGE AND CELERY SALAD.— Remove the center from a very firm, white cabbage. Cut very fine with a sharp knife. Keep in ice water for 1 hr. Drain and mix with equal parts of celery, cut in small pieces. Add cream dressing
Cook this with the app: pantry check, scaling, and the assistant.