A historical recipe from Simple Italian Cookery, by Antonia Isola.
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A historical recipe
Simple Italian Cookery, by Antonia Isola.
Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Known as an Italian recipe, with similar versions prepared across other nations.
Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
11 ingredient
two tablespoons of cold cooked peas
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Cut into small pieces one cold boiled beet and half an onion.
Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold boiled carrot, and some celery.
Mix them together, and pour over all a mayonnaise sauce.
Italy
Saucepan
Chef's knife