Picnic
Peach salad
Peach salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pare a quart of ripe yellow peaches, and cut into thin slices.
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 a quart of ripe yellow peaches, and cut into thin slices;
- slice very thin a half cupful of blanched almonds.
- Mix the fruit and nuts with two-thirds of a cupful of mayonnaise, to which has been added one-third of a cupful of whipped cream.
Historical transcription
Source method
- 1
Pare a quart of ripe yellow peaches, and cut into thin slices; slice very thin a half cupful of blanched almonds. Mix the fruit and nuts with two-thirds of a cupful of mayonnaise, to which has been added one-third of a cupful of whipped cream. Serve immediately on lettuce leaves.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.