Harvard Salad

Ingredients

• pieces from each lemon
• cold cooked sweetbread
• cucumber, cut into small cubes
• finely cut celery
• red radishes
• watercress

Method

1. 1

   Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket with handle.

2. 2

   Remove pulp from baskets and keep baskets in ice box until ready to fill.

3. 3

   Fill baskets with equal parts of cold cooked sweetbread and cucumber, and half the quantity of finely cut celery, moistened with cream dressing.

4. 4

   Arrange red and green baskets alternately on serving dish, and garnish with watercress.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 318. The excerpt below is the record exactly as published.

HARVARD SALAD. — Make lemon baskets by cutting pieces from each lemon, leaving what remains in shape of basket witih handle, remove pulp from baskets and pieces, and keep baskets in ice box until ready to fill. With a small wooden skewer make an incision in center of each handle and insert a small sprig of parsley. Fill baskets with equal parts of cold cooked sweetbread and cucumber, cut into small cubes, and % the quantity of finely cut celery, moistened with cream dressing. Pare round red rad- ishes as thinly as possible, and finely chop parings. Smooth top of baskets with chopped parings, the remaining half with finely chopped parsley. Arrange red and green baskets alternately on serving dish, and garnish with watercress

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