Poinsetta Salad
From Atlanta women's club cook book, 1921
Serves 1
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 112. The excerpt below is the record exactly as published.
POINSETTA SALAD. Take large ripe tomato, peel and cut in eights, length-wise, but do not separate the sections at one end. Open and place each tomato on a lettuce leaf. In the center of each tomato put a ring of green pepper and fill with grated cheese and India Relish
Cook this with the app: pantry check, scaling, and the assistant.