California Salad

Name: California Salad
Ingredients: the pulp of half a grapefruit; a cup of Malaga grapes; two or three cups of Thompson's seedless grapes; two slices of canned pineapple; on a bed of crisp lettuce; cover with half a cup of French dressing

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 60. The excerpt below is the record exactly as published.

CALIFORNIA SALAD Mix the pulp of half a grapefruit with a cup of Malaga grapes, peeled and seeded, two or three cups of Thomp- son's seedless grapes, and two slices of canned pineapple. SALADS AND COLD DISHES in cut up. Place in a salad bowl on a bed of crisp lettuce and cover with half a cup of French dressing

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