Peach Salad

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Arrange halves of fine large peaches, hollow side up on salad plates covered with lettuce or endive. Chop hearts of celery and almonds, moisten with mayonnaise and fill in cavity of peach. Cover with another half peach, to resemble a whole peach, cover with mayonnaise, and over this a rather soft cranberry jelly. Sprinkle with parsley.