Recipe Manuscript

Polniſcher Salat

Name: Polniſcher Salat
Prep time: PTPT15M
Cook time: PTPT8M
Yield: 2
Cuisine: European
Ingredients: 300 g leftover roast meat (beef, pork, or lamb; not poultry); 100 g lettuce or endive (substitute frisée or mixed salad greens if unavailable); 2 eggs; 30 ml vegetable oil (e.g., sunflower or rapeseed oil); 15 ml white wine vinegar; 5 g mustard (Dijon or German-style recommended); 1 g salt; Freshly ground black pepper, to taste; 30 g onion, finely chopped

"Polish Salad"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Beginner Lunch Dinner

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Polniſcher Salat

"Ralter Braten jeder Art, Geflügel aus= genommen, wird in kleine Stücke geſchnitten, dazu werden Ropfſalat oder Endivien gegeben und dies alles wird mit Dl, Eſſig, Senf, Pfeffer, Salz, ganz fein geſchnittenen Zwiebeln und weichgekochten Eiern gut durchgemengt."

English Translation

"Any kind of leftover roast, except poultry, is cut into small pieces. To this are added lettuce or endive, and all is mixed well with oil, vinegar, mustard, pepper, salt, very finely chopped onions, and hard-boiled eggs."

Note on the Original Text

This original recipe is brief and to the point—hallmarks of 19th-century German cookery writing, where home cooks were expected to fill in the gaps with intuition and experience. The obsolete 'ſ' ('long s') in words like 'Polniſcher' is a charming vestige of old German typography but can be confusing to modern readers. Ingredients are listed in flexible terms, without quantities, as precise measurements became standard only in 20th-century recipes. The instructions are straightforward and meant for a reader already accustomed to the rhythms and logic of the kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Henriette Davidis's influential 19th-century German cookbook, which was tailored for both everyday and refined kitchens. First published in 1845 and remaining a household staple well into the 20th century, Davidis's work shaped generations of home cooks in Germany and immigrant communities abroad, including the vibrant German-American enclaves in Wisconsin where this Milwaukee edition was published in 1897. The 'Polnischer Salat' or 'Polish Salad' reflects the era's practical ethos: nothing goes to waste, especially precious roast meats. Such composed salads featuring leftovers were popular among the bourgeois class and are early forerunners of what we now call 'chef salad' or 'meat salad'.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Davidis's day, the cook would have used a sharp kitchen knife and cutting board for slicing meat and greens, and a wooden or ceramic mixing bowl for tossing. Onions would be chopped finely with a chef's knife. Eggs were typically boiled in a cast iron or copper pot atop a wood- or coal-burning stove, then cooled and peeled by hand. A sturdy fork or wooden spoon would mix the ingredients with the dressing by hand. There were no mechanical choppers or salad spinners—just skilled hands.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

8 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10 1/2 oz leftover roast meat (beef, pork, or lamb; not poultry)
3 1/2 oz lettuce or endive (substitute frisée or mixed salad greens if unavailable)
2 eggs
1 fl oz vegetable oil (e.g., sunflower or rapeseed oil) (2 tbsp)
1/2 fl oz white wine vinegar (1 tbsp)
0.2 oz mustard (Dijon or German-style recommended) (1 tsp)
1/32 oz salt (about 1 generous pinch) (1 g)
Freshly ground black pepper, to taste
1 oz onion, finely chopped

Instructions

Begin by slicing any kind of leftover roast meat, except poultry, into small bite-sized pieces (about 10 1/2 oz cooked weight).
Wash and tear about 3 1/2 oz of fresh lettuce or endive leaves.
In a bowl, combine the sliced meat with the greens.
For the dressing, finely chop half a small onion (about 1 oz) and add it to the bowl.
Mix together 2 tablespoons (1 fl oz) of vegetable oil, 1 tablespoon (1/2 fl oz) white wine vinegar, 1 teaspoon (0.2 oz) mustard, a generous pinch of salt (about 1/32 oz), and a few turns of freshly ground black pepper.
Boil 2 eggs until hard-cooked (about 8 minutes), peel, chop, and add to the salad.
Toss everything gently to combine and serve immediately.

Estimated Calories

300 per serving

Cooking Estimates

Preparing this salad takes about 15 minutes, mostly for chopping ingredients. You only need to cook the eggs, which takes about 8 minutes. One serving has around 300 calories, and this recipe makes 2 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.