White Cabbage Salad
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 70. The excerpt below is the record exactly as published.
White Cabbage Salad. Boil a cabbage ; when cold break it up, and dress it with oil, vinegai’, pepper, and salt, or with a cold ravigote sauce. 489. — Cauliflower Salad. Boil a cauliflower ; when cold divide it into branches, dip each branch into a cold ravigote sauce. 196 WHOLESOME COOKERY. and place them in the salad bowl ; pour the remainder of the sauce over. Try not to break up the cauli- flower too much in doing this. 490. — Leek Salad. Boil some leeks ; drain them ; and when quite cold dress them with oil, vinegar
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