Orange and Tomato Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Peel the oranges and tomatoes, slice them, and arrange them alternately in a salad bowl.
Extract the juice from the trimmed ends of the oranges and mix it with an equal quantity of tarragon vinegar.
Add the melted shortening and salt to taste to the liquid mixture.
Pour over the fruit and sprinkle chopped parsley on top.
Original recipe, verbatim
Orange and Tomato Salad
3 tablespoonfuls melted Crisco 1 tablespoonful chopped parsley
4 tomatoes Tarragon vinegar
4 oranges Salt
Peel oranges and tomatoes, and slice and arrange alternately in salad
bowl. Mix juice squeezed from "tops and bottoms" of oranges with an
equal quantity of tarragon vinegar, add Crisco and salt to taste. Pour
over fruit and sprinkle chopped parsley on top.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.