"The Marion Club Salad"

Ingredients

• 1 qt. cream
• 1 large can Royal Anne cherries
• 1 qt. mayonnaise
• 1 box gelatine
• 2 large can pineapple sliced
• 3^ cups sugar
• 1 large grapefruit
• 1 t-spoon salt
• 1/2 lb. blanched almonds

Method

1. 1

   Soak each envelope of gelatin in cup of pineapple juice 5 minutes; add one pint boiling water, sugar and set in cool place.

2. 2

   Whip cream stiff, place on ice.

3. 3

   Cut pineapple, grapefruit and almonds in small pieces, seed cherries.

4. 4

   As soon as gelatine begins to congeal add in the following order cream, mayonnaise, cherries, pineapple and almonds.

5. 5

   Last add grapefruit and salt.

6. 6

   Put into mold size of teacup, to congeal.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 31. The excerpt below is the record exactly as published.

"THE MARION CLUB SALAD". 1 qt. cream. 1 large can Royal Anne cher- 1 qt. mayonnaise. ries. 1 box gelatine. 2 large can pineapple sliced. 3^ cups sugar. 1 large grapefruit. 1 t-spoon salt. V2 lb. blanched almonds.

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