Vegetable Salad

Ingredients

• two table-spoonfuls of vinegar
• four of oil
• every two pounds of vegetables
• chopped onion
• chopped raw apple
• pepper
• salt

Method

1. 1

   Cut the sprouts, potatoes, sea-kale, or a little of three or four kinds into small pieces.

2. 2

   If liked, add chopped onion or chopped raw apple.

3. 3

   Season with pepper and salt, and add vinegar and oil.

4. 4

   Serve in a salad-bowl, garnished with sliced beetroot and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 594. The excerpt below is the record exactly as published.

chopped onion, or chopped raw apple. Season with GER ( 251 ) GHE pepper and salt, and add two table-spoonfuls of vinegar, and four of oil, to every two pounds of vegetables

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