Picnic
Orange salad
Orange salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including peel and divide the oranges into lobes, then cut each of these into three pieces.
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.
- Peel and divide the oranges into lobes, then cut each of these into three pieces.
- Have ready four tablespoonfuls of blanched English walnut kernels, cold and firm, for the same number of oranges.
Historical transcription
Source method
- 1
Peel and divide the oranges into lobes, then cut each of these into three pieces. Have ready four tablespoonfuls of blanched English walnut kernels, cold and firm, for the same number of oranges. In serving, put a leaf of lettuce upon each plate, a great spoonful of the cut oranges upon the leaf and on this last a spoonful of nut-meats. Pour a good mayonnaise over all.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.