Peach Salad
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 101. The excerpt below is the record exactly as published.
PEACH SALAD. Janet McKenzie Hill, Boston. Cut ripe, fine-flavored peaches into quarters, after removing the skins. Cover with champagne, thorough- ly chilled. Serve at once on crisp lettuce
Cook this with the app: pantry check, scaling, and the assistant.