Alligator-Pear Salad a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 4
Serve with aurorian sauce as a salad for luncheon or dinner.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 443. The excerpt below is the record exactly as published.
Alligator-Pear Salad a la Ericsson Hammond Salade d’ Avocatier , a la Ericsson Hammond Select fresh alligator pears; peel, cut in slices, stamp out with a large fluted biscuit cutter, cut out the centre with a small biscuit cutter. Arrange on a platter on crisp lettuce leaves, fill the cen¬ tres with green grapes that have been put in hot water, had skin removed, and been cut in halves. Garnish with a maraschino cherry on top of each and with a strip of Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.