Granada Salad

Ingredients

• the fruit
• yolks of six eggs
• one teaspoon mustard
• one teaspoon salt
• six teaspoons sugar
• half cup of vinegar
• half cup rich milk
• one tablespoon butter
• dash of cayenne pepper
• a cup of whipped cream

Method

1. 1

   Chill the pomegranate, cut open, and scrape out the seeds.

2. 2

   Serve on lettuce with a dressing made by cooking yolks, mustard, salt, sugar, vinegar, milk, and other ingredients until thick.

3. 3

   Add whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 46. The excerpt below is the record exactly as published.

GRANADA SALAD. (Mexican Pomegranate.) S. Miller, 464 North Fair Oaks avenue, Pasadena, Cal. Place the fruit in the ice box until cold. Cut open with a sharp knife across the fruit division. Scrape out the red particles with a silver spoon. Place on shredded let- tuce hearts and serve with the following salad dressing: Y'olks of six eggs, one taspoon mustard, one teaspoon salt, six teaspoons sugar, half cup of vinegar, half cup rich milk, one tablespoon butter and dash of cayenne pepper, Beat yolks, mustard, salt and sugar together; add vinegar and milk; then remaining ingre- dients. Cook in double boiler until thick. A cup of whipped cream added just before serving improves this dressing. COOKING AND OTHER RECIPES. 29 NO. 34. GREEN BEAN SALAD. Mrs. E. A. Pallah, Santa Ana, Cal., R. F. D. No. 3— One quart boned tender, seasoned beans, cold; two tablespoons olive oil, two tablespoons vinegar; one tablespoon prepared mustard; mix; pour over beans. NO. 35. GREEN GRAPE SALAD. Mrs. W. G, Brown, Inglewood, Cal.— One cup green rai- sin grapes cut into halves and seeds removed, one cup English walnuts chopped, one and quarter cups roast pork chopped. Mix well \ and add any good salad dressing and a little V^salt. • NO. 36. HUNTER'S SALAD. C. W. Siefert, corner Lake and Washington streets, Pasadena, Cal.— Roast six pounds leg of veal, set it away to cool; boil fourteen large potatoes and four- teen red beets, separately, and cool. Then cut all into small squares. Cut four herrings, six hard-boiled eggs into small squares. Mix the whole well and add three tablespoons of capers, three tablespoons French mustard, vinegar, olive oil, pepper and salt to taste, and you will have a salad, which, when put away in a stone jar will keep for weeks and always will be an appetizing dish, especially in countries with semi-tropical climate. NO. 37. INDIVIDUAL SALAD. Mrs. I. Henry Johnson, Whittier, Cal.— Two lettuce leaves, two slices tomatoes, one stalk of celery, sliced crosswise, two teaspoonfuls of chopped nut kernels, with a tablespoonful of the fol- lowing for each small dish: One cup sour cream, yolk of egg, one teaspoon mustard

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