Bean Salad
From Quaker recipes, 1954
Presented as published in 1954. 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 Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 56. The excerpt below is the record exactly as published.
. teaspoon salt Dissolve Jello in hot water. Add vinegar and salt; let cool, and add other ingredients. Put in a cool place or in ice box to firm. AGNES Parsons (Mrs. D. H.) 148 SALADS AND DRESSINGS FRUIT SALAD 2 oranges peeled in sections 14 red apple unpeeled and ¥2 pound seeded grapes or 2 cut in wedges small cans white grapes Salad greens Arrange fruit on the salad greens and serve with lemon cream mayonnaise. | MARY WILSON WALL (Mrs. E. S.) : BEAN SALAD 1 can kidney beans drained 2 hard boiled eggs chopped Y2 cup chopped sweet pickles Y2 teaspoon salt ¥Y2 cup chopped celery 3 tablespoons mayonnaise 1 small onion shredded
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Cook this with the app: pantry check, scaling, and the assistant.