Brazilian Salad
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 304. The excerpt below is the record exactly as published.
BRAZILIAN SALAD. — Remove skin and seeds from white grapes and cut in halves, lengthwise. Add an equal quantity of shredded fresh pineapple; apples, pared, cored and cut in sniall pieces; then add one-fourth the quantity of Brazil nuts
Cook this with the app: pantry check, scaling, and the assistant.