Orange and Mint Salad

Ingredients

• two large oranges
• 2 T pulverized sugar
• 2 T finely chopped mint
• i T grape juice
• ^2 T lemon juice

Method

1. 1

   Peel and separate the oranges into sections, cutting each section into thirds.

2. 2

   Sprinkle with sugar, mint, grape juice, and lemon juice.

3. 3

   Chill thoroughly with salt and ice, then serve in sherbet glasses or orange baskets, garnished with a sprig of mint.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 194. The excerpt below is the record exactly as published.

ORANGE AND MINT SALAD STRAWBERRY ICE CREAM Lenox Lamb with Peas Have the butcher cut from the center of a leg of lamb two slices each 1^4 inches thick. Wipe with a damp cloth and sear both sides in a hot frying pan until well browned. Brush over with melted butter, season with 3^ t salt and dash of pepper, and put into a casserole with ^ c water. Bake ^ h. Parboil ^ c new peas 15 m, then drain and saute in i T bacon fat to which has been added i T finely minced onion. Make 2 c Brown Sauce Medium (p. 38) and add to the lamb with the peas and i c potato cubes. Cook until the potatoes are tender, then serve. Place the lamb in the center of the platter with the potatoes at one end and the peas at the other. Over all pour the gravy. Orange and Mint Salad Peel two large oranges, separate into sections and cut each section into thirds. Sprinkle with 2 T pulverized sugar, 2 T finely chopped mint, i T grape juice, and ^2 T lemon juice

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