Fruit and Nut Salad

Ingredients

• 3 oranges
• i/2 lb. white grapes
• 3 bananas
• 14 lb. English walnuts
• dressed with four tablespoonfuls of oil
• two tablespoonfuls of lemon juice
• half a teaspoonful of salt

Method

1. 1

   Peel neatly three oranges and slice them lengthwise; also cut the bananas in thin slices.

2. 2

   Skin and seed half a pound of white grapes, and blanch and slice the meats of one-fourth of a pound of English walnuts.

3. 3

   Serve very cold on lettuce leaves, dressed with four tablespoonfuls of oil, two tablespoonfuls of lemon juice — less, if the oranges are sour — and half a teaspoonful of salt.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 69. The excerpt below is the record exactly as published.

FRUIT AND NUT SALAD. 3 oranges i/2 lb. white grapes 3 bananas 14 lb. English walnuts Peel neatly three oranges and slice them lengthwise; also cut the bananas in thin slices. Skin and seed half a pound of white grapes, and blanch and slice the meats of one-fourth of a pound of Eglish walnuts. Serve very cold on lettuce leaves, dressed with four table- spoonfuls of oil, two tablespoonfuls of lemon juice — less, if the oranges are sour — and half a teaspoonful of salt

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