German Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Serve in a salad bowl, garnished with sliced beetroot and parsley. Time to prepare: a quarter of an hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 594. The excerpt below is the record exactly as published.
German Salad. — Take any Icind of cold boiled vegetable, such as aibbage, cauHflower, Brussels sprouts, potatoes, sea-kale, or a little of three or four kinds. Cut them into small pieces, and, if the flavoiu: is liked, add chopped onion, or chopped raw apple. Season with GER ( 251 ) GHE pepper and salt, and add two table-spoonfuls of vinegar, and four of oil
Cook this with the app: pantry check, scaling, and the assistant.