Mayonnaise Salad with Pickled French Beans
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The salad can be further ornamented for visual appeal.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 85. The excerpt below is the record exactly as published.
French pickled beans and some red chilies, cut them in halves, and remove the pips of the chilies, which as a rale are too hot for ordinary persons. Then make a trellis-work of red and green round the base of the salad, over the thick creamy-looking white sauce. The salad can also be further ornamented by sprinkling a little chopped parsley and a little finely cut-up pieces of the skin of the chilies over the top of the salad. I have often before called attention to the pretty effect produced by these little specks of red and green scattered on a white sur- face. The salad can also be ornamented round the base with hard-boiled eggs cut in quarters, stoned olives, and filleted anchovies
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Cook this with the app: pantry check, scaling, and the assistant.