Spanish Cucumber and Tomato Salad

Name: Spanish Cucumber and Tomato Salad
Ingredients: Pare and chop fine one good-sized fresh cucumber; Shred sufficient cabbage to make one pint; scald and peel one good sized tomato; Remove the seeds from one large sweet pepper

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 1. The excerpt below is the record exactly as published.

Spanish Cucumber and Tomato Salad Pare and chop fine one good-sized fresh cu- cumber. Shred sufficient cabbage to make one pint, throw in cold water for one hour; scald and peal one good sized tomato and chop fine. Remove the seeds from one large sweet pepper

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