Old Timey Salads
Today's entry comes from One Hundred Salads by Linda Hull Larned (1914). On page 63, we find directions for Grape Salad ... skin and seed 1 lb. of Malaga or Tokay grapes, fill them with blanched almonds or pecans, place on ice until very cold, drain, and cover them with Mayonnaise Cream, and garnish with blood-orange carpels, and serve with game.
Isn't this delightfully snotty? Calling table grapes by their varietal names? And using carpels as a garnish? All those little stuffed orbs luxuriating in mayonnaise cream on a platter garnished with the female reproductive organ of a flower? Genius.
Posted on Friday, September 29, 2006
by
deb
in Quirky, Vintage, and Otherwise Odd Collections of Recipes
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1 Comment
deb
in Quirky, Vintage, and Otherwise Odd Collections of Recipes
|
1 Comment
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