Orange Salad

Ingredients

• 1/2 cup vinegar
• 2 tablespoons salad oil
• 1 teaspoon sugar
• a pinch of salt
• oranges

Method

1. 1

   Slice oranges lengthwise, fill lettuce cups, and pour dressing over.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.

1 cup vinegar, 3 teaspoons mustard (small), 3 eggs, 1 tablespoon melted (butter, 1 teaspoon salt, % teaspoon pepper, % cup sugar. Heat the vinegar in a double boiler, and stir in the other ingredients which tave been mixed together. Cook only long enough to thicken slightly, as it curdles if cooked too long. Use this as a dressing to pour over chopped cabbage. PINK SALAD— Mrs. A. A. Smith. 3 qts. of cabbage chopped very iine, 1 qt. of boiled beets chopped, 1 cup of grated horse-radish, 1 teaspoon of black pepper, 1 cup of sugar, 1 tablespoon of salt, % teaspoon rod pepper; cover with cold vinegar, and keep in air-tight fruit jars. SARDINE EGGS — Mrs. Thos. Menzies. Boil 4 eggs 10 minutes, then place them in cold water; scrape 4 •sardines gently and pound in mortiar; shell the eggs and cut through middle; take out the yolks and add to the sardines in the mortar, with 1 oz. of butter, a little pepper and salt, and a dessert spoon of parsley; l)ound all well together, then fill the whites with, mixture, andi put the halves together. Serve on a nest of green salad or watercress, sprin- Jkled with oil and vinegar. LEVILED EGGS— Mrs. W. F. Jones. Boil 8 eggs hard and lay in coldl water until cold. Take off the SALADS SS> shells, cut in halves, slicing off a small piece of the 'big end to make them stand. Remove the yolks and ruh smooth; add a little mustard, a tablespoon of butter, a dash of cayenne, and a few idrops of vinegar or lemon juice, also salt ; maie any additions that may be liked. Pill the whites with this mixture and put together; stand them in a bed of chopped cress, lettuce or white cabbage, seasoned with salt, pepper, vinegar, and sugar if desirable. A little chopped ham is nice added. Mayonnaise alone is nice mixed with the yolks, then piled up in the little white cups of the eggs and served on lettuce leaves; in this way cut off both ends of the eggs, so the cups will stand. Olives or pickles may be chopped and added. Serve with mayonnaise. STRAWBERRY SALAD— Mrs. McMahon. Choose the heart leaves of nice head lettuce ; make cups of 2 leaves with the stems crossed; fill with firm berries. Put a spoonful of may- onnaise dressing on top of berries. ORANGE SALAD— Mrs. McMahon. Slice oranges lengthwise, and fill lettuce cups same as for straw- berries. Pour over the following dressing: % cup vinegar, 2 table- spoons salad oil, 1 teaspoon sugar, a pinch of salt

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