Herring Salad
A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).
A historical recipe
Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.
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 Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). 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.
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Ingredients
- two cupfuls of beets
- two cupfuls of boiled beef
- two and one-half cupfuls of potatoes
- four tablespoonfuls of vinegar
- Three salt
- two apples
Method
- Three salt herring, two cupfuls of beets, two apples, one salt pickle, two cupfuls of boiled beef, two and one-half cupfuls of potatoes, four tablespoonfuls of vinegar, and a little white pepper.
- Soak the herring in water for twenty-four hours.
- Clean well, removing the skin and bones.
- Dry in towels, and cut in cubes.
- Also cut in cubes the pickle, peeled apples, meat, beets, and potatoes.
- Mix all together and add vinegar, sugar, and pepper.
- Pack firmly in mound on platter, covered with lettuce leaves, and garnish with hard boiled eggs cut in quarters and arranged horizontally around base of mound.
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