Easter Egg Salad
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. J. F. Ryan.
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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 33. The excerpt below is the record exactly as published.
EASTER EGG SALAD. Lettuce. Maraschino cherries. 1 can pineaple. White pitted cherries. Paprika. Tokay grapes. Mayonnaise. American or Cottage cheese. On a crisp lettuce leaf, place a slice of pineapple. On this ar- 66 ATLANTA WOMAN'S CLUB COOK BOOK range a circle of mayonnaise, sprinkled with paprika. In the hol- low formed by the mayonnaise place varicolored balls made of cher- ries, grapes, shaped cheese, nuts and etc., made into balls. Mrs. J. F. Ryan. ORANGE PEANUT SALAD. 1 banana. V2 cup peanuts (shelled). 2 oranges. Remove the skin from banana, scrape and cut in quarters (lengthwise) and thirds (crosswise) ; roll in finely chopped pea- nuts. Peal oranges, cut in slices crosswise, cut out center of oranges, insert banana through each slice; arrange on lettuce leaf. Pour over French dressing. Mrs. F. J. Massenburg. FRUIT SALAD. 2 pkgs. lemon jello. Mayonnaise. 1 can pears. Lettuce. 1 can pineapple
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