Spanish Salad
A historical recipe from 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908).
A historical recipe
365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Project Gutenberg eBook #10011.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From 365 Foreign Dishes A Foreign Dish for Every Day in the Year, by Anonymous (1908). Digitised by Project Gutenberg, eBook #10011 (https://www.gutenberg.org/ebooks/10011). 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.
Spain. Associated with Spain by a demonym leading its title: Spanish (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.
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Ingredients
- 1/2 pound of chopped chicken
- 1/4 pound of almonds
- 1 head of chicory chopped fine
- 1/4 teaspoonful of salt
- 1 teaspoonful of curry-powder
- 2 tablespoonfuls of tarragon vinegar
- 4 tablespoonfuls of olive-oil
- 1 red pepper
- 1 Spanish onion
Method
- Take 1/2 pound of chopped chicken, 1/4 pound of almonds, 1 red pepper, 1 Spanish onion and 1 head of chicory chopped fine.
- Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.
- Garnish with sliced beets and bananas.