Fruit Salad Dressing
From The Samaritan cookery book, 1903
Presented as published in 1903. 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 Samaritan cookery book (1903) by E. P. Watson, page 27. The excerpt below is the record exactly as published.
fruit salad dressing. MELON SALAD. (With kind permission of Andrew Glendinning, Esq.) One of the best fruit salads. Peel and cut it into small blocks. Dress it with one tablespoonful of oil in which you have mixed a small saltspoonful of salt. Toss the melon gently in it, then use one or more spoonfuls of oil, according to the quantity of fruit you have, and vinegar in proportion to one-third the oil, pepper to taste. Grapes cut in halves and seeded. Straw- berries, raspberries, etc., can all be arranged as salads. FRUIT SALAD DRESSING. 4 tablespoonfuls of sugar. I 1 gill of sherry. 5 teaspoonful of cinnamon. | 2 tablespoonfuls of Madeira
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