Dutch Salad

Ingredients

• 1 quart green tomatoes
• 1 small white cabbage
• 1/2 cup salt
• 2 quarts small pickling cucumbers
• 2 cauliflowers
• 9 green peppers
• 1 quart small onions
• 3 tablespoons salt

Method

1. 1

   Wipe and thinly slice tomatoes.

2. 2

   Arrange in layers, sprinkling each with salt, cover, and let stand overnight.

3. 3

   Drain thoroughly and chop.

4. 4

   Put in a preserving kettle and add chopped cucumbers, chopped cabbage, separated cauliflower flowerets, and chopped peppers.

5. 5

   Add boiling water just to cover vegetables and salt.

6. 6

   Bring to boiling point and let simmer until vegetables are tender; drain.

7. 7

   Pour over Dutch Dressing and let simmer 15 minutes.

8. 8

   Cool and store in jars.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 314. The excerpt below is the record exactly as published.

DUTCH SALAD 1 quart green tomatoes 1 small white cabbage VY cup salt 2 cauliflowers 2 quarts small pickling 9 green peppers cucumbers Boiling water 1 quart small onions 3 tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.