Banana Salad with Pimento Cream Cheese a la Ursula

Ingredients

• Four even-sized bananas
• a quarter of a pound of Philadelphia cream cheese
• two large pimentos
• two spoons of butter
• one head of lettuce
• two seedless oranges
• pepper and salt

Method

1. 1

   Wash the lettuce well and put it in ice-water to become crisp.

2. 2

   Peel the oranges and cut them in slices, four of each orange.

3. 3

   Peel the bananas, cut them in halves across and scoop them out, leaving space for filling, and fill.

4. 4

   Arrange the lettuce leaves in the form of a ring on a platter; place the slices of oranges on top of the lettuce and on top of the orange slices put the bananas with the cut end in and the stuffed side up.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 43. The excerpt below is the record exactly as published.

Banana Salad with Pimento Cream Cheese a la Ursula Salade de Bananes, Fromage a la creme, aux Piments a la Ursula For Eight Persons Four even-sized bananas, a quarter of a pound of Philadelphia cream cheese, two large pimentos, two spoons of butter, one head of lettuce, two seedless oranges, and pepper and salt

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