Summer Vegetable Salad

Ingredients

• half a pound of raw artichoke bottoms
• half a pound of fresh cucumber
• about half a head of white celery
• four tablespoonfuls of pickled red cabbage
• six or eight red radishes

Method

1. 1

   Cut all vegetables into thin slices, the cucumber having been peeled before cutting, and sprinkle a little salt over them.

2. 2

   Cover the dish, and let it remain untouched for two hours.

3. 3

   Drain off the liquor, and add four tablespoonfuls of pickled red cabbage, or six or eight red radishes cut up small.

4. 4

   Pour some good salad-sauce over all, toss the vegetables lightly together, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1937. The excerpt below is the record exactly as published.

Summer Vegetable Salad.— Take half a pound of raw artichoke bottoms, half a pound of fresh cucini!b( r, and about half a head of white celery. Cut all into thin slices, the cucumber having of course been peeled before it was cut, and sprinkle a little salt over the vegetables. Cover the dish, and let it remain untouched for two hours. Drain ofi: the liquor, and add four table-spoonfuls of pickled red cabbage, or six or eight red radishes

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