Green Grape Salad
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 22. The excerpt below is the record exactly as published.
GREEN GRAPE SALAD. Select firm, acid grapes; serve in a head of lettuce with the cooked mayonnaise, only with a little more cream added to it, or with a cream dressing, for which mix half a teaspoonful of salt, half a teaspoonful of mustard, one fourth teaspoonful of sugar, one egg beaten slightly, two tablespoonfuls of oil, three fourths cup of rich cream, and a scant quarter of a cup of vinegar
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