Orange Salad

Ingredients

• perfect, medium-sized oranges
• a spoonful of whipped cream
• or oil or cooked mayonnaise dressing

Method

1. 1

   Wash and wipe the oranges.

2. 2

   Divide the peel into rather small sections, at the blossom end, and loosen from the orange about three fourths of its length.

3. 3

   Curl in, bend out, or partly cut away, according to fancy, these sections of peel.

4. 4

   Carefully remove the thick white covering, leaving the delicate skin of the orange pulp unbroken.

5. 5

   Separate the sections of orange at the end from which the peel has been removed, and with a fork twist out the core.

6. 6

   Pick out the seeds, and serve the prepared orange with a spoonful of whipped cream, sweetened, or oil or cooked mayonnaise dressing, placed in the opening from which the core has been removed.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 123. The excerpt below is the record exactly as published.

Orange Salad. — Select perfect, medium-sized oranges. Wash and wipe them. Divide the peel into rather small sections, at the blossom end, and loosen from the orange about three fourths of its length. Curl in, bend out, or partly cut away, according to fancy, these sections of peel. Carefully remove the thick white covering, leav- ing the delicate skin of the orange pulp unbroken. Separate the sections of orange at the end from which the peel has been removed, and with a fork twist out the Salad- Making. 271 core. Pick out the seeds, and serve the prepared orange with a spoonful of whipped cream, sweetened, or oil or cooked mayonnaise dressing

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