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A Salad of Tomatoes

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • a cup the following sauce
  • a teaspoonful of tarragon vinegar

Method

  1. To make a tomato salad you must not slice the fruit in a dish and then pour on it a little vinegar and then a little oil;
  2. that is not salad--that is ignorance.
  3. Take some red tomatoes, and, if you can procure them, some golden ones also.
  4. Plunge each for a moment in boiling water, peel off the skin, but carefully, so as not to cut through the flesh with the juice.
  5. Take some raw onion cut in slices;
  6. if you do not like the strong taste, use shallot;
  7. and lay four or five flat slices on the bottom of the salad dish.
  8. Put the tomato slices over them, sprinkle with salt and just a dust of castor sugar.
  9. In four hours lift the tomatoes and remove the onions altogether.
  10. Make in a cup the following sauce: Dissolve a salt-spoonful of salt in a teaspoonful of tarragon vinegar.
  11. Stir in a dessert-spoonful of oil, dropping it slowly in, add a very little mustard, some pepper and a sprinkle of chopped chervil.
  12. Some people like chopped chives.
  13. Pour this over the tomato salad and leave it for an hour at least before serving it.