Grape-Fruit and English Walnut Salad

Ingredients

• 1 quart of grape-fruit
• 1 pint of English walnuts
• Serve with bleached lettuce
• 3 tablespoons of oil
• 1 of lemon juice

Method

1. 1

   Take out the sections of grapefruit, being careful to remove all the white, bitter skins.

2. 2

   To prepared grapefruit, add English walnuts.

3. 3

   Serve with bleached lettuce and a French dressing made of oil and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 44. The excerpt below is the record exactly as published.

GRAPE-FRUIT AND ENGLISH WALNUT SALAD Mrs. Henry C. BucJcner Take out the sections, being careful to remove all the white, bitter skins. To 1 quart of grape- fruit, after it is prepared, add 1 pint of English walnuts. Serve with bleached lettuce and a French dress- ing made of lemon in the proportion of 3 table- spoons of oil to 1 of lemon juice. LOBSTER SALAD 1 can of lobster, Equal part of celery. Chop the lobster and cut the celery. Serve on lettuce leaves with a rich mayonnaise. NUT SALAD Take equal parts of celery and nuts and serve on lettuce leaves with a French dressing. 155 THE BLUE GRASS COOK BOOK ORANGE SALAD Mrs. William E. Simms Take fresh, firm oranges and peel them carefully down to the pulp, removing all the white skin. Hold the orange with a fork and with a sharp knife cut down on each side of the section and re- move the pulp, taking care to keep its shape. Go over the whole orange this way. Serve on lettuce leaves with a dressing of olive oil and lemon, using 2 tablespoons of oil

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