Orange Salad for Duck
From Scientific cooking with scientific methods, 1911
Serves 4
Serve with the game course, garnished with shredded lettuce and pimentoes.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.
Orange Salad for Duck. Use three sour oranges. Peel and cut in rounds; remove all core and white outside. Arrange on flat salad-dish, laying one round to overlap the other just a little. Make egg balls with the hard-boiled yolks of eggs about as large as a partridge egg, and stone some olives — about as many as you have egg balls — and ar- range in center of the platter. Sprinkle finely chopped nuts over all
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