Dutch Salad
A historical recipe from The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856).
A historical recipe
The National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Project Gutenberg eBook #45572.
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 National Cook Book, 9th ed., by Peterson, Hannah Mary (Bouvier) (1856). Digitised by Project Gutenberg, eBook #45572 (https://www.gutenberg.org/ebooks/45572). 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.
Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (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.
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Ingredients
- a head of fine cabbage lettuce
- a slice of ham
- one beaten egg
Method
- 184.
- Choose a head of fine cabbage lettuce, strip off the outer leaves, cut it in half, and wash it well.
- Fry a slice of ham;
- when it is done, take it out of the pan, and pour in to the hot fat one beaten egg, and a wine glassful of vinegar, set it on the fire, and as soon as it thickens take it off.
- Cut the salad in small pieces, and pour the egg and vinegar over it whilst it is lukewarm.
- Lay the salad in a deep dish, cut the ham in pieces about an inch square, and place on the top.
- Let it stand about five minutes, and send it to the table.