Capsicum Salad
From The profession of cookery, from a French point of view, 1894
Use rather unripe capsicums for best results.
Presented as published in 1894. 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
Nutrition per serving
106Calories
4 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories106 kcal
Protein3.8 g
Carbohydrates23 g
Fiber5.4 g
Sugars13 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium18 mg
Potassium788 mg
Calcium59 mg
Iron1 mg
Magnesium42 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate65 mcg
Choline25 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.
Capsicum Salad. An excellent dis^estive. The capsicums should be rather unripe, although for appearance sake they should be red in colour. Split them^ remove the seeds, let them lie in cold water for some hours, to reduce their pungency. With the fingers pull them to small pieces, and shred some crisp lettuce also. Chop a small onion finely, and slice up two or three tomatoes. Mix all together in the salad bowl ; sprinkle with salt, then pour several spoonfuls of oil and one of vinegar
Cook this with the app: pantry check, scaling, and the assistant.