Pan-Pacific

Ingredients

• the breast of a boiled fowl
• three slices of pineapple
• a fine alligator pear
• the pulp from a grapefruit
• and an orange
• and slice a banana
• the hearts of four large artichokes
• a cup of boiled asparagus tips
• enough highly seasoned mayonnaise to blend

Method

1. 1

   Shred the fowl into inch lengths.

2. 2

   Cut pineapple into cubes.

3. 3

   Remove pulp from alligator pear, grapefruit, and orange.

4. 4

   Slice banana and mix all ingredients lightly.

5. 5

   Add mayonnaise and chill.

6. 6

   Serve on a platter with lettuce and garnish with pimiento and olives.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 64. The excerpt below is the record exactly as published.

PAN-PACIFIC Shred the breast of a boiled fowl into inch lengths. Cut three slices of pineapple into cubes. Remove the pulp of a fine alligator pear with a teaspoon and the pulp from a grapefruit and an orange and slice a banana, the hearts of four large artichokes, boiled until tender, and a cup of boiled asparagus tips. Mix all of these lightly together and add enough highly seasoned mayonnaise to blend

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