Pepper and Grape Fruit Salad
From The Federation cook book, 1910
Recipe attributed to MRS. ISABELLE J. BARRAUD.
Presented as published in 1910. 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 Federation cook book (1910) by Bertha L. Turner, page 12. The excerpt below is the record exactly as published.
Pepper and Grape Fruit Salad Cut slices from stem ends of six green peppers, and re- move seeds. Refill with grape fruit pulp, finely cut celery and English walnut meat broken in pieces
Cook this with the app: pantry check, scaling, and the assistant.