Salade Flamande
From Salads, sandwiches, and savouries, 1901
Some may use sliced Hamburg beef instead of or with the bloaters.
Presented as published in 1901. 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.
Salade Flamande. — For this you trim some good bloaters, removing all bone and skin ; slice down some sour apples, beetroot, cold cooked potatoes, Brussels sprouts, cardoons, or seakale (according to what you have), and some cauliflower, and toss in an oil or vinegar salad dressing
Cook this with the app: pantry check, scaling, and the assistant.