Pineapple Salad
From The home cook book, 1905
Serves 4
Presented as published in 1905. 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 home cook book (1905) by Christine Frederick, page 87. The excerpt below is the record exactly as published.
orange-juice, and pour over the orange pulp. Heap the halves of the oranges full of the salad, garnish with white grapes and serve. OYSTER SALAD Beat together half a cup of cream and three eggs. Add a saltspoon of made mustard, salt and cayenne to taste, and two tablespoons of butter. Heat in a double-boiler, stir con- stantly, and when at boiling point two minutes add two tablespoons of vinegar. Cook two minutes more, and you then have a smooth sour cream. Have a quart of oysters merely brought to boil in their own liquor and cooled. Have also a pint of chopped celery. Mix the celery and oysters, pour over and mix in the cream dressing, and keep the salad cool till served. PINEAPPLE SALAD Be sure your pines are ripe and tender. Shred them thoroughly. Then add orange and lemon juice in the pro- portions given in the foregoing. Sugar to taste
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