Spanish Cabbage Salad

Name: Spanish Cabbage Salad
Ingredients: Two cups shredded cabbage red and white mixed; two tablespoons chopped roasted chestnuts; two of pecans; mix with dressing No. 2

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.

Spanish Cabbage Salad Two cups shredded cabbage red and white mixed, two tablespoons chopped roasted chest- nuts, two of pecans, mix with dressing No. 2

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