Cold Slaw (Salade de Chou) a la Gimo
From The Swedish, French, American cook book, 1918
Serves 6
Serve with any kind of fish.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 438. The excerpt below is the record exactly as published.
Cold Slaw ( Salade de Chou) a la Gimo Shred separately the white and the red cabbage. Mix French dressing in the white cabbage and Russian dressing in with the red. Work the cabbage a good deal so it gets nice and limber. Dish the red up in a pyramid style, garnish with a strip of white then a strip of red
Cook this with the app: pantry check, scaling, and the assistant.