Spanish Cucumber and Tomato Salad
A historical recipe from California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger.
A historical recipe
California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes, by Bertha Haffner-Ginger. Project Gutenberg eBook #39586.
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 California Mexican-Spanish Cook Book, by Bertha Haffner-Ginger. Digitised by Project Gutenberg, eBook #39586 (https://www.gutenberg.org/ebooks/39586). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (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
- one good sized tomato
- one large sweet pepper
Method
- Pare and chop fine one good-sized fresh cucumber.
- Shred sufficient cabbage to make one pint, throw in cold water for one hour;
- scald and peel one good sized tomato and chop fine.
- Remove the seeds from one large sweet pepper, chop and mix with the tomato.
- When ready to serve drain and dry the cabbage.
- Put into salad bowl a layer of cabbage, then a layer of cucumber, then a layer of tomato and a layer of pepper;
- sprinkle with a few drops of onion juice;
- then another layer of cabbage and continue until all the material is used.
- Serve with dressing No.
- 2.