Orange and Lettuce Salad
From The national course in home economics, 1917
Serves 6
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 333. The excerpt below is the record exactly as published.
ORANGE AND LETTUCE SALAD. Select tart, juicy oranges, peel and slice, removing the seeds. Line the bowl with lettuce leaves, arrange the organges on them (using six oranges), dress with a French dressing, using lemon juice in place oi vinegar
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