Salade Napolitaine
From National viands à la mode, 1895
Improved by standing for a couple of hours before eating.
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 National viands à la mode (1895) by Harriet Anne de Salis, page 22. The excerpt below is the record exactly as published.
Salade Napolitaine Take two large carrots, cut off the pointed part and boil thoroughly ; but they must not be over- boiled : then remove the outer skin and cut them into very thin slices as thin as cucumber slices, or they can be cut longways into four, and then cut into dice-shaped pieces. Arrange these tastefully on a dish. Make a mixture with oil, vinegar and salt to taste, and just a taste of garlic. On the top of the carrot place some fresh green mint, each leaf being divided into four or six pieces ; sprinkle over some small pieces of pickled red capsicums
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.