Grape Fruit Salad
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Cut the pulp from one grape fruit into small pieces, add an equal amount of chopped apples, a few English walnuts chopped coarsely.
- Serve on lettuce leaves with fruit salad dressing.
- This recipe was given Mary by a friend who knew her liking for olive oil.
- Grape fruit is delicious, served cut in halves with the addition to each half;
- of a couple tablespoonfuls of pineapple juice, a tablespoonful of orange juice or tiny pieces of orange pulp, topped with a marachino cherry.
- A small quantity of sugar should have been added.
- The sections of grape fruit should each have been cut loose from the white skin inclosing pulp with a small knife or scissors.