Green-pepper Salad

Ingredients

• as large as possible
• a mixture of shredded cabbage
• celery
• a bed of lettuce hearts
• a stiff mayonnaise

Method

1. 1

   Select green peppers as large as possible, cut off the pointed ends, and take out the seeds.

2. 2

   Fill them with a mixture of shredded cabbage and celery, or cabbage alone, with a stiff mayonnaise, showing the cabbage at the top.

3. 3

   Arrange a bed of lettuce hearts for them, the light and dark green contrasting prettily.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 370. The excerpt below is the record exactly as published.

Green-pepper Salad SALADS Merveille Salad salad, this should be thoroughly chill- ed before it is served. Green - pepper Salad. — They are selected as large as possible, and as shapely. Then the pointed ends are cut off and the seeds taken out and a mixture of shredded cabbage and cel- ery, or cabbage alone, with a stiff mayonnaise, is put in, the cabbage showing at the top, and a bed of lettuce hearts is arranged for them, the light and dark green contrasting prettily. Ham Salad. — Take i lb. of lean, cold boiled ham, and cut fine. Chop half as much celery

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