Classic Culinary Arts:

Red Vegetable Salad Recipe

Red Vegetable Salad Recipe, part of the classic American culinary arts. Pieces such as Red Vegetable Salad Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Red Vegetable Salad Recipe

One pint of cold boiled potatoes, one pint of cold boiled beets, one pint of uncooked red cabbage, six table-spoonfuls of oil, eight of red vinegar (that in which beets have been pickled), two teaspoonfuls of salt (unless the vegetables have been cooked in salted water), half a teaspoonful of pepper. Cut the potatoes in thin slices and the beets fine, and slice the cabbage as thin as possible. Mix all the ingredients. Let stand in a cold place one hour; then serve. Red cabbage and celery may be used together. Use the French dressing.