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Broccoli Salad

A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.

A historical recipe

Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Leaves from our Tuscan kitchen (1900).

Source and licence

From Leaves from our Tuscan kitchen, by Janet Ross. Digitised by Project Gutenberg, eBook #69370 (https://www.gutenberg.org/ebooks/69370). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Tuscan cookery (Cooking, Italian -- Tuscan style); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Boil one or two heads of broccoli in salted water, then strain them and dry with a cloth.
  2. Make a sauce of pure olive oil, white wine vinegar, very little salt and pepper, one tablespoonful of capers, and two or three anchovies chopped up with some parsley.
  3. Pour over the broccoli when cold and serve.