Apple and Banana Salad
From The Carbon County cook book, 1926
Recipe by MRS. SAM NAYLOR, Sunnyside.
Presented as published in 1926. 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 Carbon County cook book (1926), page 45. The excerpt below is the record exactly as published.
Apple and Banana Salad. Roll some sliced bananas in lemon — juice and sugar. To this add an equal amount of finely sliced eat-— ing apples. Prepare skin of bananas by removing one-third sec- tion. Mix apples and bananas together with a French dressing. Fill the shells and dot with mayonnaise dressing. May be served with toasted snowflake sodas. MRS. SAM NAYLOR, Sunnyside. Date and Apple Salad. Peel and core 4 large tender apples — and cut them carefully into straws. Stone 14 cup dates, cut them up and add carefully to apples. Over this pour dressing, carefully made. Cover and allow to stand 14 hour. Serve on lettuce leaves, — adding teaspoon mayonnaise to garnish, also a few stuffed dates. MRS. SAM NAYLOR, Sunnyside. Banana Salad. 2 oranges, 4 bananas, 14, pound peanuts (chop- ped fine), lemon juice
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