Picnic
A fruit salad
A fruit salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare four juicy, sweet oranges, peel off every bit of the white inner skin from the .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Pare four juicy, sweet oranges, peel off every bit of the white inner skin from the fruit it incloses, pull the lobes apart, and cut each into four pieces.
- Scald a cupful of English walnut kernels, strip away the bitter skin and let the kernels get dry and cold.
- Some consider a tablespoonful of celery cut into small pieces an improvement to this dish.
Historical transcription
Source method
- 1
Pare four juicy, sweet oranges, peel off every bit of the white inner skin from the fruit it incloses, pull the lobes apart, and cut each into four pieces.
- 2
Scald a cupful of English walnut kernels, strip away the bitter skin and let the kernels get dry and cold. Mix with the bits of orange, set on the ice for an hour, heap in a glass salad dish lined with crisp lettuce and cover with a good mayonnaise dressing.
- 3
Some consider a tablespoonful of celery cut into small pieces an improvement to this dish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.