Grape Salad
From The national course in home economics, 1917
Serves 4
A very choice salad for a luncheon course.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
QRAPE SALAD. A very choice salad for a luncheon course is the following: Select the large white or light green grapes with tender skin, remove them from the stem, wash and take out seeds, taking care to preserve the shape of the grape. Fill the vacancy with any favorite nuts — pecans, hickory or the like. Let cool, arrange on plates and spread over a generous amount of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.