Salad, Red Cabbage
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1648. The excerpt below is the record exactly as published.
Salad, Red Cabbage. — Take a red cabbage with a firm heart and two heads of celery. Shred the best parts of both finely, and mix them together. Work them up lightly with a spoonful or two of good salad sauce
Cook this with the app: pantry check, scaling, and the assistant.