Italian Salad
From Pella's Choicest Recipes -1920 (1920).
A historical recipe
Pella's Choicest Recipes -1920, by The Ladies' Auxiliary of Central College (1920).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 12 ingredients
- 2 tbsp vinegar
- 2 c boiling water
- 1 tbsp chopped onion
- 1 tbsp green pepper
- 1 tbsp sugar
- 1 c chopped cabbage
- 1 tsp salt
- 1 ec shredded cabbage
- 1 envelope gelatine
- 1 c cabbage
- 2 c celery
- 2 tbsp lemon
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 pkg.
- lemon jello 1% ¢ chopped parsley ~ 2 tbsp vinegar 1 ¢ cocoanut 1 ¢ pimentos Nuts and dressing 2 c boiling water ‘ Dissolve jello in boiling water, add vinegar.
- When cold add pimen- : tos, parsley and cocoanut.
- Sprinkle nuts and dressing on top.
- Mrs.
- Y.
- T, Van Niewaal Vegetable Salad 2 tbsp granulated gelatin 1 tbsp chopped onion 1-3 c cold water 1 tbsp green pepper ao 1% ¢ boiling water 14 ¢ cooked peas 1 tbsp sugar 1 c chopped cabbage 1 tsp salt 1% ¢ cooked carrots 2 tbsp vinegar Soak gelatine in cold water 5 minutes.
- Add boiling water and stir until gelatine is dissolved.
- Cool and add all the rest of the ingredients.
- Pour into a moistened mold.
- Set in cold place to stiffen.
- Serve on lettuce leaves and top with mayonnaise.
- Mrs.
- D, C.
- Renaud Perfection Salad ~ 1 pkg.
- lemon jello 1 ¢ celery | 1 pt.
- boiling water 1% ¢ pimentos cut fine s 1 dessert spoon vinegar 1 ¢ diced pineapple 2 dessert spoons sugar 1 tsp salt 1 ec shredded cabbage Add vinegar, salt, sugar and boiling water to jello.
- When beginning to set, add remaining ingredients.
- Turn into molds and allow to become firm.
- Serve on lettuce leaves with salad dressing.
- Mrs.
- S.
- H.
- Vander Zyl £ es em Tene: the Cost of Dressing Well by Paying Cash at Wormhoudt & Kempkes.
- “Clothiers.” Gelatine Perfection Salad .
- 1 envelope gelatine 1 tsp salt % ¢ cold water 1 c cabbage, finely shredded % c mild vinegar 2 c celery, cut in small pieces 2 tbsp lemon juice 2 pimentos 2 ¢ boiling water 1 c shredded pineapple % ¢ sugar Soak gelatine in cold water five minutes.
- Add vinegar, lemon juice, boiling water, sugar and salt.
- When mixture begins to stiffen add remaining ingredients.
- Serve on bed of lettuce.
- Garnish with mayonnaise.
- Mrs.
- Ira Vriezelaar
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon