side
Tomato Salad
From Culinary jottings, 1885
This salad is best served fresh and should not be mixed too early.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 116. The excerpt below is the record exactly as published.
slicing raw ripe tomatoes, with a Bombay onion. The dressing given should be like that recommended for lettuce, only that, your al- lowance of oil must be abundant ; and, inasmuch as tomatoes are sweet, there may be a little freer use of the vinegar cruet. As in all salads, tarragon, or any aromatic vinegar, may be employed advantageously in this one, and minced fines herhes may be sprinkled over the whole. Strips of green capsicum harmonize most pleasantly with a tomato salad
Cook this with the app: pantry check, scaling, and the assistant.