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Swedish Salad

A historical recipe from The Community Cook Book, by Anonymous (1914).

A historical recipe

The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.

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 Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). 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.

Sweden. Associated with Sweden by a demonym leading its title: Swedish (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

Method

  1. One cup each of boiled potatoes, beet root, fish (mackerel, salmon or cold meat), celery root or stock, one apple, all cut up in small squares;
  2. chop some olives and pickles very fine, salt and pepper to taste.
  3. Mix in enough cream to make it stick together.
  4. Make a sauce by lightly whipping some cream and adding vinegar.
  5. Garnish with hard-boiled eggs, olives and beets.