Apple Salad with Grapes a la Gimo

Ingredients

• even-sized apples
• two cups of water
• two cups of sugar
• one lemon
• one pound of grapes
• two tablespoons of thick mayonnaise dressing
• one and a half cups of boiling hot water
• finely chopped maraschino cherries

Method

1. 1

   Peel, core, and cut apples into thick slices.

2. 2

   Cook in syrup made from water, sugar, and lemon juice.

3. 3

   Once cooked, add boiling water and let cool in syrup.

4. 4

   Arrange on lettuce leaves and fill center with grapes mixed with mayonnaise.

5. 5

   Decorate with cherries.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 38. The excerpt below is the record exactly as published.

Apple Salad with Grapes a la Gimo Salade de Pommes aux Raisins a la Gimo Peel, core, and cut even-sized apples in thick slices, three from each apple; cook the slices of apples in a syrup made from two cups of water, two cups of sugar juice, and one lemon with some of the MRS. ERICSSON HAMMOND’S COOK BOOK 51 rind; cook them quickly with a tight cover and color a trifle with the fruit coloring to make them pink. When they are cooked, take off the fire; add one and a half cups of boiling hot water and let the apples get cold in their own syrup; take them up and put them on a platter to drain. Arrange lettuce leaves in the form of a ring on a platter and on top of the lettuce form the apples one on top of the other close to the center, but leaving room for the grape filling. In the meantime dip one pound of grapes in boiling hot water, remove the skin, and cut them in four lengthwise; take out the seeds and to this pound of grapes add two tablespoons of thick mayonnaise dressing and fill the center of the platter. Deco¬ rate it in the center with finely chopped maraschino cherries

Cook this with the app: pantry check, scaling, and the assistant.