Japanese Salad
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 63. The excerpt below is the record exactly as published.
JAPANESE SALAD Peel three large cucumbers, cut them lengthwise and scrape out the seeds ; cut in very thin slices and mix with a sauce made of equal quantities of Japanese soy, sweet white wine and vinegar — seasoned with salt and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.