Red Vegetable Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Red cabbage and celery may be used together.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 104. The excerpt below is the record exactly as published.
Red Vegetable Salad. One pint of cold boiled potatoes, one pint of cold boiled beets, one pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red vinegar (that in which beets have been pickled), two teaspoonfuls of salt (unless the vegetables have been cooked in salted water) , half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.