Pineapple Salad

Ingredients

• One fresh pineapple
• 1 coffee cup of shelled pecans
• a white mayonnaise dressing

Method

1. 1

   Cut pineapple into blocks, combine with whole pecans, chill, and serve on lettuce with mayonnaise dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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, set in refrigerator to chill before serving. Asparagus Salad. One bunch of asparagus or 1 can of asparagus, 1 head lettuce, 1/4 teaspoon of white pepper, % teaspoon of salt. Serve with this French dressing: One-fourth teaspoon of salt, ^ teaspoon of 196 KENTUCKY RECEIPT BOOK. white pepper, 3 tablespoons of olive oil, 10 drops of onion juicej, 1 tablespoon vinegar and ^ tablespoon lemon juice. Mix the salt, pepper, onion juice, and 1 tablespoon oil, then add alter- nately the remaining oil, vinegar and lemon juice. Wash and crisp the lettuce, cook and cool the asparagus ; if fresh asparagus is used, or canned asparagus, drain and rinse in cold water, dry on a cloth, cut into inch pieces, and arrange on lettuce leaves. Season with salt and white pepper. Pour over the dressing. Serve on individual salad plates. Beet Salad. Four good sized beets, 1 head lettuce. Wash and put the lettuce to crisp, also wash and cook the beets. When tender, plunge Into cold water, and remove the skins. When thoroughly cold, cut into cubes, 1/4 of an inch square. Sprinkle with ^ teaspoon of salt, ar- range lettuce on individual plates. Pour over a French dressing. Orange Salad. Take as many sour oranges as required and cut in thick slices. Eemove the seed and place on salad plate. When ready to serve, pour over this dressing made of: One tablespoon of lemon juice, 3 tablespoons of olive oil, salt, cayenne pepper or a dash of paprika. Grape fruit may be substituted for oranges. Serve with ham or other meats. Swiss Salad. Mix 1 cup of cold chicken, cut in cubes, 1 cup of cucumbers par- ed and cut in cubes, 1 cup of chopped English walnuts, and 1 cup of French peas. Pour over French dressing and chill. Arrange on a salad dish, and garnish with mayonnaise. Tomato Salad. Take ripe tomatoes and remove all pulp, then turn upside down to drain. Use the pulp and an equal amount of cucumbers and chop fine. Fill the tomatoes with this and pour over it a mayonnaise dressing. German Salad. Select small Irish potatoes, boil and drain. Peel and set aside to cool; serve with this dressing. Cut ^ pound of fat bacon into small dice, put in frying pan over slow fire. Shred an onion in a bowl, add 2 teaspoons salt, 1 cup of vinegar and hot water in equal proportion. When the fat is a chestnut brown and the dice well crisped add 2 tablespoons of salad oil gradually to onion and vinegar. Have potatoes thinly sliced, stir often. If salad is dry add a little hot water ; it must not be greasy or lumpy. Serve at once. Fruit Salad. One-half a pound of almonds, 1 can of pineapple, 4 oranges, 1 teacup of French cherries. Blanch and grate the almonds, grate KENTUCKY RECEIPT BOOK. 197 pinepapple, pare and slice the oranges. Put alternate layers of powdered sugar and fruit, reserving almonds for top layer. It may be garnished with fresh- strawberries or any bright fruit. Serve with this dressing % a cup of lemon juice, 2 tablespoons of Maraschina and 2 tablespoons of sherry wine. Chill salad before adding the dressing. Sardine Salad. One large box of sardines, 6 hard-boiled eggs. Drain oil from fish, remove backbone, tail and skin. Mix thoroughly with the eggs minced fine ; season with pepper and salt. Serve plain with vinegar. Orange Salad. Four oranges, 2 lemons, 6 bananas, yolks of 4 eggs, 1 cup of sifted powdered sugar, % scant teaspoon of salt. Beat eggs until light, add sugar gradually with the salt, beat until sugar is dis- solved, add lemon juice and stir well. Peel oranges, remove seed and slice across in thin slices. Put in salad dish a layer of sliced bananas, then layer of dressing, then orange, with bananas on top. Pour over remainder of dressing and chill until- ready to serve. Fruit Salad. Take 2 dozen lemons and % dozen oranges and squeeze them. Then have 1% pounds of granulated sugar and 1 pint of water made into a syrup. Add this to juice and freeze. "When frozen remove dasher and let harden, then chop ^ dozen oranges, % dozen bananas, a few strawberries may be added. In winter take 2 bunches of Amalga grapes, wash and remove from the stem, then put sherbet on a flat dish, add the chopped fruit on top and sides of the ice. Put a little powdered sugar over with 1 gill of sherry wine. Serve immediately. Apple Salad. Cut the top from firm red apples and remove some of the pulp. Chop fine and add pecans and celery chopped. Pill the apples with this dressing and pour over a French dressing and put on ice. Be- fore serving pour mayonnaise dressing over them and place on crisp lettuce leaves. Pineapple Salad. One fresh pineapple, 1 coffee cup of shelled pecans

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