Pineapple Salad
From The practical cookbook, 1917
Presented as published in 1917. 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 practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.
Pineapple salad. Additional ingredient : 8 maraschino cherries. Cut slices of canned pineapple so as to give a fan- shaped appearance to the outer edge. Arrange on lettuce leaves and season. Quarter the cherries and use for garnishing the slices of pineapple. Pour sweet French dressing
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