GRISWOLD SALAD

Name: GRISWOLD SALAD
Ingredients: 2 quart cans of white cherrie?, (cut fine); 1 quart can of pears (cut fine); 3 stalks celery (cut fine); 1/4 pound blanched almonds (cut fine); 2 tablespoons small french onions; 1 quart stiff mayonnaise dressing

From Raleigh recipe book, 1925

This quantity will serve twenty people. Attributed to Mks. O. Steajjman Thompson.

Presented as published in 1925. 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 Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 18. The excerpt below is the record exactly as published.

GRISWOLD SALAD 2 quart cans of white cherrie?, (cut fine) 1 quart can of pears (cut fine) 3 stalks celery (cut fine) 1/4 pound blanched almonds (cut fine) 2 tablespoons small french onions 1 quart stiff mayonnaise dres- sin

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