Brazilian Salad
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.
Brazilian Salad. 'Remove seeds from Malaga grapes cut in halves. Add equal amount of fresh pineapple cut in cubes and same amount of tender celery cut fine. Add one-half the quantity cf Brazil nuts broken in pieces
Cook this with the app: pantry check, scaling, and the assistant.