Spanish Sweet Pepper Salad
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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 California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 1. The excerpt below is the record exactly as published.
Spanish Sweet Pepper Salad Remove seed and fill half peppers witli chopped cucumber and celery, mixed with dress- ing No. 3
Cook this with the app: pantry check, scaling, and the assistant.