Pineapple Salad
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 116. The excerpt below is the record exactly as published.
Pineapple Salad. Take chunk pineapple and chopped celery in equal quantities. Mix and place on crisp lettuce, then pour over a white mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.