Martino Salad
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 472. The excerpt below is the record exactly as published.
Martino Salad. — Rub off the downy covering of the young pods of the martynia, or unicorn- plant, with a towel ; cut the pods into slices, lay them in a dish, sprinkle with salt, pour over a few drops of vinegar, and let them stand for an hour. Line a salad-bowl with some blanched chicory, put in a sliced tomato, and then the martynia-pods, and sprinkle over some chopped spring onions. Mix some salad- oil and vinegar together, oil predominating, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.