Orange Salad
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 95. The excerpt below is the record exactly as published.
Orange Salad Small leaves of lettuce, three to each guest. On each a slice of orange, cut not too thin. On each slice of orange place a stri£> of canned red sweet pepper. Over all pour a dressing made of the juice from ends of oranges
Cook this with the app: pantry check, scaling, and the assistant.