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Bavarian Salad

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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.

Germany. Associated with Germany by a demonym leading its title: Bavarian (confidence 0.55). "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.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 2 small onions;
  2. 2 heads of lettuce, pulled to pieces;
  3. 1 boiled beet, cold and sliced;
  4. 3 tablespoonfuls salad-oil;
  5. 2 of vinegar;
  6. yolk of 1 raw egg;
  7. 1 saltspoonful of salt, and same of made mustard.
  8. Chop the onions exceedingly small, and beat into the whipped egg the salt, mustard, the oil, last of all, the vinegar.
  9. Put the lettuce into a dish;
  10. cover with the beet-root, and pour on the dressing.