Banana Dainty
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.
maraschino cherries. Lay each half in a bed of lettuce leaves and serve. FRAISE SALAD Cut fresh strawberries in half lengthwise; cover with powdered sugar and kirsch and chill thoroughly. Serve in nests of lettuce leaves with white Mayonnaise. GRAPE-FRUIT AND PINEAPPLE SALAD Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing. TULIP SALAD 4 ripe tomatoes Mayonnaise dressing 12 chopped pecans Lettuce Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves. BANANA DAINTY Cut the bananas in half crosswise and arrange them on a plate, radiating from the center. Sprinkle with grated nuts or nutmeg and heap white Mayonnaise
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