The 1901 Cookbook Archive
No. 677 — Celery Salad
English historical translation of Molokhovets recipe No. 677 from the 1901 Russian cookbook, retaining original methods and measures.
Peel and wash four large celery roots, cover with cold water and cook without salt until tender, about an hour.
Drain and rinse with cold water. When cool, quarter each root and cut each quarter into slices.
Put in a salad bowl with one onion very thinly shredded, ½ spoonful of Provençal olive oil, one spoonful of vinegar, pepper and salt. Mix and serve with roast meat.
The author notes that in France this salad sometimes includes a crust of black bread rubbed with garlic.
Original source: Read Russian recipe No. 677. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.