Grape-Fruit and Pineapple Salad
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 77. The excerpt below is the record exactly as published.
GRAPE-FRUIT AND PINEAPPLE SALAD Cut the grape-fruit in half and remove the pulp with a spoon, being careful to get none of the tough white skin. Mix with fresh or canned pineapple and serve on crisp lettuce leaves, covered with white Mayonnaise dressing
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