Salad of Chicken in Green Peppers, a la Laconia
From The Swedish, French, American cook book, 1918
Serves 1
A complete salad.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 445. The excerpt below is the record exactly as published.
Salad of Chicken in Green Peppers, a la Laconia Salade de Poulet en Piments, a la Laconia For six persons put three green peppers in ice water so they get crispy ; cut in halves; remove a small slice on each side to form a tri¬ angle — not too hollow. Take one cup chopped cooked chicken, the white meat, the green pepper that has been cut away, some Spanish pepper; mix all together; add two tablespoons mayonnaise dressing well seasoned with pepper, salt, and a little mustard
Cook this with the app: pantry check, scaling, and the assistant.