Apple and Date Salad
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Credit
From Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients
- one-half pound of dates
- one-half cup almonds
- three Jonathan apples
Method
- Pare and core three Jonathan apples.
- Cut them Julienne style (in straws);
- there should be two cups.
- Sprinkle apples with lemon juice to prevent discoloration.
- Clean one-half pound of dates, remove skins and stones;
- let them dry off in the oven.
- When cold cut each date in strips, same as apples.
- Mix apples and dates and marinate them with French Dressing.
- Let stand one hour.
- Then add one-half cup almonds cut in shreds lengthwise.
- Mix well and serve in nests of lettuce heart leaves.
- Mask with Mayonnaise Dressing.
Plating
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