Porcupine Salad

Ingredients

• halves of either fresh or preserved peaches or pears
• thick Salad Dressing
• on lettuce leaves
• blanched or shredded almonds

Method

1. 1

   Dip the halves of peaches or pears into thick Salad Dressing.

2. 2

   Lay on lettuce leaves and stick in blanched or shredded almonds in rows lengthwise.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 34. The excerpt below is the record exactly as published.

PORCUPINE SALAD NUT BLANC MANGE — CHOCOLATE SAUCE Roast Pork Wipe the roast with a damp cloth, place in a dripping pan, dredge with salt, pepper and flour, and place in a slow oven to roast. Baste every 10 m until done. Contrary to the general rule for roasting meats, pork is put into a slow oven so that the heat may have an opportunity to penetrate to the very inmost center. Pork should be cooked about 25 m to the pound. Glazed Sweet Potatoes Wash, pare and parboil 4 good-sized sweet potatoes. Drain, cut into lengthwise slices about ^ inch thick and lay in a baking dish. Spread thickly with a syrup made from %. c butter, ^ c brown or maple sugar and }i c hot water. Bake until tender, basting frequently with the syrup in the pan. 60 LESSONS IN COOKING Porcupine Salad Dip the halves of either fresh or preserved peaches or pears into thick Salad Dressing. Lay on lettuce leaves and stick in blanched or shredded almonds

Cook this with the app: pantry check, scaling, and the assistant.