Swedish Salad

Ingredients

• Mix 2 pickled herrings, shredded
• 2 apples, peeled and sliced
• 2 boiled potatoes, cut into dice
• an equal quantity of cold roast beef
• 1 tablespoon each of capers
• and chopped pickle
• a little minced tarragon
• and chevril
• and 1 hard-boiled egg, chopped fine
• Serve with French dressing
• Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it

Method

1. 1

   Mix 2 pickled herrings, shredded, 2 apples, peeled and sliced, 2 boiled potatoes, cut into dice, an equal quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon and chevril, and 1 hard-boiled egg, chopped fine.

2. 2

   Serve with French dressing.

3. 3

   Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it — any, or all, as preferred, and any dried or pickled fish may be used instead of the herring.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 333. The excerpt below is the record exactly as published.

SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 ap- ples, peeled and sliced, 2 boiled potatoes, cut into dice, an equaJ quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon and! chevril, and 1 hard-boiled egg, chopped fine. Serve with French dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it

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