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Indian Salado

From The cook and housewife's manual (1847).

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A historical recipe

The cook and housewife's manual, by C. I. (Christian Isobel) Johnstone (1847).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

Ingredients 1 ingredient

  1. two spoonfuls of vinegar

Cook safely

  • 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

  1. Slice two cucumbers, taking out INDIAN SALADO, &C.
  2. 2o3 the seeds, a Spanbh onion, two rennets, and two Chilies.
  3. Season with pepper and salt, stir together, and add two spoonfuls of vinegar, and three of salad-oil.
  4. The cut meat of a lobster, or of crabs' claws, is an improyement, and cayenne.
  5. The onion may be omitted at pleasure.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Wooden spoon
Source public domain per archive.org metadata; unverified
Credit

From The cook and housewife's manual (1847), printed page 250, digitised by the Internet Archive: https://archive.org/details/cookandhousewif03johngoog

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.