Swedish Salad
From Cassell's dictionary of cookery, 1892
Serves 1
Oysters and other additions can be included as desired.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1942. The excerpt below is the record exactly as published.
Swedish Salad.— Take a couple of pickled herrings, cut off the heads and tails, remove the bones, and divide the flesh into dice. Mis with these two apples, peeled and sliced, two large boiled potatoes cut into dice, an equal quantity of cold roast beef, and a little sliced beetroot. Add a table-spoonful of sliced gherkins, a table-spoonful of capers, a table-spoonful of shred tarragon-leaves, two table-spoonfuls of chopped chervil, and a hard-boiled a^g
Cook this with the app: pantry check, scaling, and the assistant.