Recipe Manuscript

Salat Von Römischem Bindsalat Oder Spargelsalat

Name: Salat Von Römischem Bindsalat Oder Spargelsalat
Prep time: PTPT10M
Cook time: PTPT2M
Yield: 2
Cuisine: European
Ingredients: 1 head romaine lettuce OR 1 head asparagus lettuce (approx. 400g); 1 small onion (about 60g), finely chopped; 2 tablespoons fresh tarragon, finely chopped (or 2 teaspoons dried tarragon); 3 tablespoons vegetable oil (sunflower or neutral-tasting oil); 1.5 tablespoons vinegar (wine vinegar preferred, about 22ml); Salt, to taste (approximately 1/2 teaspoon); Freshly ground black pepper, to taste

"Salad Of Romaine Lettuce Or Asparagus Lettuce"

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 Snack

Salat Von Römischem Bindsalat Oder Spargelsalat

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

Salat Von Römischem Bindsalat Oder Spargelsalat

"Nachdem die Blätter gebleicht sind, wird der Salat wie Endivien vorgerichtet und mit einer gleichen Sauce, unter Zusatz von Dragon und einer feingeschnittenen Zwiebel, gemischt."

English Translation

"After the leaves have been blanched, the salad is prepared like endive and mixed with the same sauce, adding tarragon and a finely chopped onion."

Note on the Original Text

The recipe is written in a concise, almost shorthand style typical of the late 19th century, assuming the reader is already familiar with standard techniques (like blanching and making vinaigrettes). ‘Dragon’ refers to tarragon, a popular herb in continental European cooking. Spellings and terms follow period conventions, such as 'bleichen' (to blanche/bleach), and ‘Endivien’ for endive. Ingredients are rarely given in precise measurements; everything is intuitive and left to the cook’s judgment based on previous experience.

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 hails from Henriette Davidis’ iconic German cookbook, published in 1897 in Milwaukee. At the time, German immigrant communities in America were clinging to traditional home cooking and Davidis’ work became a touchstone. Salads such as this represented a shift toward lighter, fresher eating, integrating the influences of French culinary herbs like tarragon. The use of blanched greens, especially bitters like endive or romaine, reflects both the seasonality and the European palate of the era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Preparation in 1897 would have involved a large ceramic or wooden bowl for preparing and mixing the salad, a sharp kitchen knife for fine chopping, and a simple whisk or fork for blending the dressing. A colander or sieve was used to blanch and drain the salad leaves. Tongs or clean hands would have been the main tools for tossing the salad with its savory vinaigrette.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

2 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

1 head romaine lettuce OR 1 head asparagus lettuce (approx. 14 oz)
1 small onion (about 2 oz), finely chopped
2 tablespoons fresh tarragon, finely chopped (or 2 teaspoons dried tarragon)
3 tablespoons vegetable oil (sunflower or neutral-tasting oil)
1.5 tablespoons vinegar (wine vinegar preferred, about 0.75 fl oz)
Salt, to taste (approximately 1/2 teaspoon)
Freshly ground black pepper, to taste

Instructions

Begin by blanching the leaves of romaine lettuce or asparagus lettuce until they are pale and tender—a process that removes bitterness much like is done for classic endive.
Wash and dry the leaves, then slice or tear them.
Prepare a sauce similar to that used for endive salads: a simple vinaigrette with oil, vinegar, salt, and pepper, but with the addition of finely chopped tarragon (Dragon) and one finely chopped onion.
Gently toss the blanched leaves with this sauce and serve immediately for a refreshing yet aromatic salad.

Estimated Calories

120 per serving

Cooking Estimates

You will need around 10 minutes to prepare the ingredients and about 2 minutes to blanch the lettuce. Each serving contains about 120 calories, and the 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.