Grape Fruit Salad

Ingredients

• 1 quart of fruit cut into dice
• 1 pt. celery
• 1 pt. Malaga grapes
• six large tablespoons of olive oil
• 1-2 teaspoon of salt
• 1 spoor of pulverized sugar
• two tablespoons of lemon juice

Method

1. 1

   Cut the fruit into dice and add celery and Malaga grapes.

2. 2

   Pour over a dressing made of olive oil, salt, sugar, and white pepper.

3. 3

   Mix thoroughly and gradually add lemon juice while beating.

4. 4

   Serve on ice with lettuce leaves and garnish with pecan nuts.

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 10. The excerpt below is the record exactly as published.

1-2 teaspoon of salt. Stir well together, juice of one lemon, f strained,) and 2 tablespoons of vinegar. At start put in a little oil, vinegar, lemon juice, oil last 1-2 pint oil to this quantity. Add a little whipped cream just be- fore serving. M. W. GRAPE -FI till T SALAD. To 1 quart of fruit cut into dice with scissors, add 1 pt. celery, 1 pt. Malaga grapes, split and seeded. Over this pour a dressing made of six large tablespoons of olive oil, into which 1-2 teaspoon of salt, 1 spoor of pulverized sugar, after a dash or two of white pepper. Mix thoroughly add grad- ually two tablespoons of lemon juice

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