Cherry Salad
From Lessons in cooking through preparation of meals, 1912
Serves 4
Either fresh or canned fruit may be used.
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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 186. The excerpt below is the record exactly as published.
Cherry Salad Carefully remove the seeds from i pt. of California white cherries, and fill with either filberts or hazel nuts. Arrange on crisp lettuce leaves and serve with Mayonnaise Dressing
Cook this with the app: pantry check, scaling, and the assistant.