Banana Salad
A historical recipe from School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920).
A historical recipe
School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920). Project Gutenberg eBook #6912.
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.
Source and licence
From School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920). Digitised by Project Gutenberg, eBook #6912 (https://www.gutenberg.org/ebooks/6912). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
Method
- Peel and scrape bananas.
- Place them on lettuce leaves or surround with a border of shredded lettuce.
- Cover with Cream Salad or Mayonnaise Dressing and sprinkle chopped peanuts or California walnuts over them.
- Serve at once.
- Banana Salad may be varied by serving it with Cream Salad Dressing to which peanut butter is added,--(1/2 cupful salad dressing and 1/4 cupful peanut butter).
- Do not use the chopped peanuts with this combination.
- A mixture of sliced apples and bananas served with the peanut butter dressing makes a pleasing salad.