Grape-fruit Salad
From Harper's cook book encyclopædia, 1902
Serves 4
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 370. The excerpt below is the record exactly as published.
Grape-fruit Salad. — The small, in- ferior grape-fruit cannot be used for this purpose. Instead, select the larg- est and finest you can find. One big grape-fruit will serve three or four people. Peel it carefully and divide it into carpels, removing the seeds and every particle of the thick white skin. A fragment of this bitter cover- ing may spoil the dish for the one to whose share the distasteful morsel falls. Arrange the sections of fruit upon lettuce, and pour over all a French dressing
Cook this with the app: pantry check, scaling, and the assistant.