Salad of Grape Fruit and Nuts

Ingredients

• meats of eight walnuts
• pulp of a large grape fruit
• dress with olive oil
• half teaspoonful salt
• one teaspoonful sugar
• one teaspoonful vinegar

Method

1. 1

   Place walnut meats and grape fruit pulp on lettuce.

2. 2

   Dress with olive oil, salt, sugar, and vinegar just before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 43. The excerpt below is the record exactly as published.

alf teaspoonfuls salt, one- tenth teaspoonful cayenne, two tablespoonfuls of oil or butter, two tablespoonfuls of vinegar; rub yolks of eggs through fine sieve, gradually add oil, stirring all the time; add all the sea- soning, mix in meat and cheese lightly ; garnish with lettuce, celery and whites of eggs. Kate E. Whitaker. CHIFFONADE SALAD. This salad consists of all the salads in season. For ex- ample, lettuce, romaine, chicory, escarol, tomato, beets, and celery cut in long slices. The dressing for this salad is made as follows: Take one hard-boiled egg and mash it as fine as possible with a fork ; then add two pinches of paprika and a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, a teaspoonful of hashed estragon, two tablespoonfuls of oil and three tablespoonfuls of vinegar. Add this to the salad, mix it well together and serve. Mrs. M. J. Connell. CODFISH AND POTATO SALAD. Slice boiled potatos thin, add cooked codfish shredded fine, in layers (potato then codfish), season with salt and pepper, and onion minced fine, and pour oil over all ; mix well with a silver fork or wooden spoon. When the potatos have thor- oughly soaked up the oil, then add vinegar. Place in salad dish and slice hard-boiled egg over all. A good luncheon dish. Mrs. Adolf Petsch. CRAB SALAD. Two heads of lettuce, flesh of two boiled crabs. Break in small pieces. Place them with lettuce in salad bowl and pour a mayonnaise dressing over it. Garnish with hard-boiled eSSs- This makes enough for six persons. 66 landmarks club cook book. CUCUMBER SALAD WITH CREAM DRESSING. To make this salad a success, have some sour cream. Take five tablespoonfuls of sour cream, two tablespoonfuls of vin- egar, half a teaspoonful of paprika, one pinch of salt and half a teaspoonful of hashed up chives; mix it well, so that the paprika does not form little balls. When well mixed add it to the cucumbers and serve. Mrs. M. J. Connell. EGG SALAD. Cover a platter with lettuce, using only the little yellow leaves. Boil eggs until hard, but not long enough so that the yolks will turn dark. Use eggs in proportion to number of persons to be served. Spread mayonnaise over the lettuce ; cut up yolks and whites of eggs separately and not too fine. Place in alternate stripes, about two inches wide, on the let- tuce, taking care to have the stripes uniform and even. FISH SALAD. Any kind of cold white fish. If you boil fresh fish, put a little vinegar in to flake it. Add fresh beans, peas, carrots (this can be omitted) and beets; French dressing mixed thor- oughly with fish. When served, pour over a mayonnaise made with vinegar from capers; put a few capers on top. Miss Maurice. FRUIT SALAD. Cut the tops from one dozen oranges and scoop out pulp into a bowl ; add one small box red strawberries, one-half pound fresh cherries from which the seeds have been re- moved, one-half teacup preserved fruit of any kind and three bananas, sweetening to taste. Stir thoroughly together and fill the orange skins. Whip one pint of cream stiff, and on top of each filled orange place a large spoonful of the whipped cream. Serve on delicate lettuce leaves as first course at a dinner or luncheon. FRUIT SALAD. Six large apples, almonds, celery; peel, core and chop the apples ; blanc and chop the nuts ; chop crisp celery ; mix about equal parts of each with a cooked salad dressing. Just before serving stir in two-thirds cup of whipped cream. Mrs. H. Kerckhoff. SALADS. 67 FRUIT SALAD. Make a dressing 'by boiling a cup of water and one-fourth cup of sugar for five minutes; then put away to cool. Beat the yolk of one egg till thick and creamy ; add to it four table- spoons of thick, sweet cream, and when mixed add the syrup and the juice from the fruit which you have prepared for the salad. Use one banana sliced, one cup of diced pineapple, four fresh apricots and one pint of raspberries. Arrange the fruit in a pyramid form and pour the dressing over it, being care- ful that it is equally distributed. Arrange it in a glass dish and garnish with grape leaves underneath. FRENCH FRUIT SALAD. One head lettuce, one dozen walnuts, two dozen large white grapes, three bananas, two oranges, mayonnaise dressing. Peel the oranges, divide into lobes and cut each lobe into three pieces, removing the seeds. Skin with a very sharp knife the grapes and seed them. Shell and halve the walnuts and slice the bananas with a silver knife. Arrange the fruit on the lettuce, rejecting all the leaves but the crispest and most delicate. Cover with the mayonnaise dressing. salad OF GRAPE FRUIT AND NUTS. Put meats of eight walnuts and pulp of a large grape fruit in a bed of crisp lettuce. Just before serving, dress with four tablespoonfuls olive oil in which has been stirred half teaspoon- ful salt, one teaspoonful sugar, one teaspoonful vinegar

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