Red Smitane Salad

Ingredients

• two tablespoonfuls of red cabbage
• a beetroot
• two or three sliced tomatoes
• one cupful of cold boiled carrots
• one cupful of pickled peaches
• yolks of six hard-boiled eggs

Method

1. 1

   Mix red cabbage, beetroot, tomatoes, carrots, gherkins, and peaches.

2. 2

   Prepare dressing with sour cream, egg yolks, sugar, salt, and vinegar.

3. 3

   Dress the salad and serve.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.

Red Smitane Salad Mix together two tablespoonfuls of red cabbage, a beetroot, two or three sHced tomatoes, some chopped carrots, some gherkins, some pickled peaches, a few peppercorns, a chiUi shredded ; add a Httle salt, and make the dressing for it with smitane or sour cream, the yolks of some sliced red tomatoes, one cupful of cold boiled carrots, ofie cupful of pickled peaches shredded fine, four peppercorns, half a red pepper pod shredded to fill a teaspoon, and some vinegar in which beet- root has been pickled. Mix all together, salt to taste, put in the peppercorns; mix the dressing, which should be of smitane or sour cream rubbed smooth with yolks of six hard-boiled eggs

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