Caponata—Italian
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.
APPONATA— ITALIAN Soak two Italian sea-biscuit in boiling water until soft, but not broken ; then drain on a napkin. Place in a salad bowl and strew over with a cup of stoned ripe olives, two tablespoons of capers, six anchovies, or sardines, broken into bits, a finely chopped green onion and two tablespoons of dried mushrooms, which have soaked for an hour in water and then been chopped. Cover all with half a cup of French dressing
Cook this with the app: pantry check, scaling, and the assistant.