Cold Slaw (Salade de Chou) a la Rydberg
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 Rydberg Secure a nice-sized cabbage. Remove the outside leaves and trim. Make a round hole on the top, about three inches across; scoop out for the filling as large a piece as possible, and scallop the cabbage, shred the cabbage that is scooped out so it is soft and fluffy. Make a French dressing, mix with the cabbage, fill the cabbage, put chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.