Baked Papaya
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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 Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 28. The excerpt below is the record exactly as published.
lime juice. This makes a delicious French sauce. The unripe fruit may be used like«any other melon in pickles or preserves. It copi nicely with other fruits for marmalatres and jellies. -It is very good" for sherbet. As a breakfast food it needs no additions. As a dessert it is perfect. • Papaya Cocktail Place balls of papaya in cocktail glasses. Add a French dressing made of lime juice, a" little sugar and salt. Garnish with a sm-ig of mint. Papaya Canape Toasted rounds of bread, buttered and sprinkled with cinnamon an9 sugar, may be topped with a round of papaya sprinkled with lemon juicd* or toasted rounds with papaya crossed with pimento strips (r?d). Baked Papaya (1) Cut mature but unripe papaya in halves lengthwise. AoM a little sugar and orange, lime or lemon juice; or a little cinnamon in place of the juice. Bake 20 minutes
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