Grand Union Salad

Name: Grand Union Salad
Yield: 4 servings
Ingredients: half a head of cabbage; one green pepper cut very fine; one tomato sliced very thin; one teaspoonful and a half of salt; two tablespoonfuls of the best cider vinegar; three tablespoonfuls of the best olive oil; a dash of red pepper

From Kirmess cook book, 1907

Serves 4

(Good.)

Presented as published in 1907. 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 Kirmess cook book (1907), page 88. The excerpt below is the record exactly as published.

GRAND UNION SALAD. Mrs. T. K. Egbert. Take half a head of cabbage, shred it as fine as possible, one green pepper cut very fine, one tomato sliced very thin, one teaspoonful and a half of salt, two tablespoonf uls of the best cider vinegar, and three tablespoonfuls of the best olive oil, a dash of red pepper

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