Spanish Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Other beans or peas can be used instead of French beans.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1872. The excerpt below is the record exactly as published.
Spanish Salad.— Put into the centre of a dish some cold dressed French beans, and at the moment of serving stir them up lightly with a little mayonnaise sauce or salad cream of any kind. Garnish the beans with three or four ripe tomatoes
Cook this with the app: pantry check, scaling, and the assistant.