Italian Salad
A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).
A historical recipe
Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.
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.
Source and licence
From Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). 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 a demonym leading its title: Italian (confidence 0.55). "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.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- three cups of cooked green peas
- three tablespoonfuls of cooked carrots
- three tablespoonfuls of diced cooked turnips
- three tablespoonfuls of cooked string beans
- a pound of roast veal
- a pound of boiled potatoes
- a pound each of chopped beets
- one tablespoonful of capers
Method
- Take three cups of cooked green peas, three tablespoonfuls of cooked carrots, three tablespoonfuls of diced cooked turnips, and three tablespoonfuls of cooked string beans, all mixed together.
- Into a French dressing mix some chopped gherkins, olives, and chives, moisten the vegetables with this mixture, and garnish with pickled beets, cut in fancy shapes.
- Italian Salad No.
- 2= Cut half a pound of roast veal and half a pound of boiled potatoes into small cubes, add half a pound each of chopped beets and gherkins, and one tablespoonful of capers.
- Mix well and season.
- Put in a bowl lined with crisp lettuce leaves, pour mayonnaise over and garnish with chopped olives, thin slices of smoked sausage, and slices of lemon.