vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Wellesley Salad
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 93. The excerpt below is the record exactly as published.
Wellesley Salad Cut apples into dice, chop celery rather fine, cut white grapes into halves, take out seeds, break English walnuts in small pieces, marinate with French dressing and put on ice till chilled. Serve on hearts of lettuce leaves. Whip heavy cream and add lemon juice to taste
Cook this with the app: pantry check, scaling, and the assistant.