Grape-Fruit 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 76. The excerpt below is the record exactly as published.
GRAPE-FRUIT SALAD Cut the grape-fruit in halves and remove the pulp, being careful to get none of the tough white skin. Mix with bananas and oranges and stir iii white Mayonnaise dressing. Remove all skin from the inside of the grape-fruit and fill with the mixture, heaping it high and ornamenting with maraschino cherries. Lay each half in a bed of lettuce leaves
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