Banana Salad

Ingredients

• Four bananas
• 1 head lettuce
• 6 English walnuts
• and parsley

Method

1. 1

   Peel and dice bananas, pour French dressing over and chill.

2. 2

   Fill skins with fruit and arrange on lettuce, garnishing with parsley and walnuts.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 113. The excerpt below is the record exactly as published.

Banana Salad. Peel 6 large firm bananas, cut in thin slices, and place in re- frigerator until wanted ; then pour over them the following dressing : Four tablespoons of powdered sugar, 1 wine glass of Sherry or Ma- deira wine and 10 dessertspoons of Maraschino cordial. Mix until sugar is dissolved, and pour over fruit. Oyster Salad. One solid pint of oysters with this dressing : Beat 2 eggs light. Add to them ^ cup of cream, y^ cup of vinegar, ^ teaspoon mus- tard, % teaspoon celery seed, and salt, 1 tablespoon of butter, a dash of cayenne pepper. Put mixture in double boiler, cook until the consistency of cream. Parboil the oysters, drain them and add the dressing. Let them cool. When ready to serve, add 1 pint of diced celery. Banana Salad. Four bananas, 1 head lettuce, 6 English walnuts, and parsley

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