Spanish Salad

Ingredients

• Peel one large Spanish onion
• Peel and cut a cucumber
• Take six tomatoes of the firm and meaty sort
• a dessertspoonful of salt
• a teaspoonful of pepper
• a teaspoonful of paprika
• four tablespoonfuls of salad or olive oil
• one tablespoonful of French wine vinegar

Method

1. 1

   Peel and cut the onion and cucumber into very thin slices.

2. 2

   Cut the tomatoes into thin slices.

3. 3

   Arrange alternately on a dish and sprinkle with salt, pepper, paprika, oil, and vinegar.

4. 4

   Pour the dressing over and serve at once.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 77. The excerpt below is the record exactly as published.

Spanish Salad. Peel one large Spanish onion and cut it into very thin slices. Peel and cut a cucumber in similar manner. Take six tomatoes of the firm and meaty sort, and cut into thin slices. Arrange alter¬ nately on a dish and sprinkle with a dessertspoonful of salt, a teaspoonful of pepper, and a teaspoonful of paprika if you have it, four tablespoonfuls of salad or olive oil, and one tablespoonful of French wine vinegar

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