Fresh Salad
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 221. The excerpt below is the record exactly as published.
Fresh Salad) Kung Phra (Brawn Salad) Yam Thawsi (Savoy Salad) Miang Mu (Mixed Salad) Taipla Phat thua lantou (Anchovy Salad) (Fried Green Peas) Keng Platepok (Salmon and Vegetables) Haw Mok Pla (Fish Mayonnaise) Keng pla Thepho (Curried Fish) Pla Keng (Roast Prawns) Keng Kai (Curried Chicken) Keng Nok Jah (Curried Guinea Fowl) Kroang mu Ping (Curried Pork) Nua Sai Phat (Curried Venison) Keng Sieng Chee (Kidney Soup) Seang Kaya Phak Thang (Custard Pumpkin) Kan Sai Sai (Cocoanut and Rice Croquettes) Kanam San Kaja (Cocoanut Custard) Kanom Kruey (Banana Fritters) Kanam Plung (Sweet Cake) Fai Thong (Golden Hair) Luke mai lang mag (Assorted Fruit) 556 SIAM Phak Chim Namphrik. (Fresh Salad.) Clean a lettuce, an endive, and some cress ; separate the leaves, mix them, and dress with namphrik sauce
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