Gaspacho
From The spirit of cookery, 1895
The rich version includes marinaded fish, crayfish, or langostinos, piquant preserves, gherkins, and aspic jelly.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 226. The excerpt below is the record exactly as published.
Gaspacho, occurs in two different forms — that used by the rich, and that preferred by the lower classes. It may be made with breadcrumb ground or pounded, or — and this we prefer — with white wheaten breadcrumb soaked in ■yvater or broth, and squeezed free from the excess of liquid COMPOUNlI SALADS 357 by wringing in a cloth ; then add salt, olive-oil, some red or green pimentos of the mild character, tomatoes, and vinegar
Cook this with the app: pantry check, scaling, and the assistant.