Salad of Herring a l'Allemande
From French dishes for American tables, 1886
Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.
Salad of Herring a l'Allemande. Take four cold boiled potatoes, two cold beets, two raw apples, three pickles, all cut in very small pieces of equal size, also three herrings, which you have pre- viously soaked in water for twelve hours, changing the water several times, add a tablespoonful of chopped parsley, and mix all together, with eight tablespoonfuls of oil, one tablespoonful of vinegar, season with pepper, salt, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.