Welsh Onion Salad
From The kitchen garden and the cook (1913).
No ratings yet
A historical recipe
The kitchen garden and the cook, by Cecilia Maria de Candia Pearse and University of Leeds. Library (1913).
United Kingdom
Known as a British 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
1
1 ingredient
-
two large Welsh onions
Cook safely
-
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Peel and slice two large Welsh onions, and two cucumbers ;
- put them on ice for twenty minutes, then drain and dry them on a cloth.
- Arrange the slices of onion and cucumber alternately on a dish, pour some mayonnaise over them, and serve.
- Cucumbers should, if possible, always be kept on ice, and never be put into salted water.
Cookware for this recipe
-
Chef's knife
-
Cutting board
-
Vegetable peeler
-
Colander