Recipe or source entry
German Salad
Cut cold potatoes, Brussels sprouts, seakale, cauliflower, or brocoli, or any kind of boiled cabbage, in slices; season with oil and vinegar, popper and salt, and chopped parsley. Beetroot and shred raw apples may also be added.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter06/german-salad.html- Legacy revision
8531e8373e9b- Source checksum
77f918219dd381fa4e7e659fca8db3cfb72423f04c9a6ce3c6076269ad54b7c6- Legacy text checksum
bcbd5e396238f23e74edf61bd84d2887c33d65f85595cd576383525344a60541
Cite this page
German Salad. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter06/german-salad.html