Butterfly Salad

Name: Butterfly Salad
Ingredients: Drain sliced pineapple of all juice; Press grated cheese into a roll the size of the little finger; Cut tiny strips of pimento for the antennae; round pieces for the spots on the wings

From Durham cook book ..., 1921

Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 46. The excerpt below is the record exactly as published.

BUTTERFLY SALAD. Drain sliced pineapple of all juice. Cut slices in half. Lay two halves on^salad plate with curved edges together, but one-half inch apart. Press grated cheese into a roll the size of the little finger for the body of the butterfly. Cut tiny strips of pimento for the antennae and round pieces for the spots on the wings

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