Italian Salad

Name: Italian Salad
Ingredients: four cold boiled potatoes; the same of cold beets; six pickles; four anchovies; the cold boiled fillets of two flounders; a little salt; three tablespoonfuls of oil; one and a half of vinegar; an ounce of capers

From French dishes for American tables, 1886

Garnish with hard-boiled eggs cut in two.

Presented as published in 1886. 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 French dishes for American tables (1886) by Caron, Pierre, page 77. The excerpt below is the record exactly as published.

Italian Salad. Take four cold boiled potatoes, the same of cold beets, six pickles, four anchovies, and the cold boiled fillets of two floun- ders, all cut in small pieces ; add a little salt to your vegetables. Mix together three tablespoonfuls of oil, one and a half of vinegar, season with pepper, add them to the foregoing ingredients, with an ounce of capers

Cook this with the app: pantry check, scaling, and the assistant.