Clam and Grapefruit Salad
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. C. J. Canthorn, Wilmette, 111.
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 310. The excerpt below is the record exactly as published.
CLAM AND GRAPEFRUIT SALAD.— Trim cooked clams, season with salt, paprika, lemon juice and chill. Mix with grape- fruit pulp in pieces of equal size, removing the skin and seeds. Pour over a French dressing
Cook this with the app: pantry check, scaling, and the assistant.