French Salad
From Cook book, published by the Ladies' Aid Society of the Pullman Memorial Church, Albion, New York (1902).
A historical recipe
Cook book, published by the Ladies' Aid Society of the Pullman Memorial Church, Albion, New York, by New York). Ladies' Aid Society Pullman Memorial Church (Albion and University of Leeds. Library (1902).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The white crisp leaves of a head of lettuce, one large orange cut in pieces, one and one-half dozen malaga grapes (seeds removed), one and one-half dozen English walnuts divided, three bananas sliced.
- Mix the fruit and nuts.
- Squeeze over them the juice of one small grape fruit.
- Cover with mayonnaise and serve very cold.
- Mrs.
- H.
- W.
- Fox.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board