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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is one of a number of historical recipes I am posting from my cookbook collection. This recipe is adapted from the Rumford Complete Cookbook. The recipe title is not a misspelling. Cook time is chilling time. Number of servings is a guess. Ingredients:
1 1/2-2 cups shredded coconut |
2 apples, peeled, cored and chopped |
1 cup celery, chopped |
2 tablespoons chopped onions |
1 tablespoon parsley, coarsely chopped |
3 chili peppers |
salad dressing (vinaigrette or an old-fashioned french dressing such as french dressing (1908)) |
lettuce (optional) |
tomato, centers scooped out (optional) |
Directions:
1. Combine all ingredients and mix well.
2. Place in bowl and cover with dressing.
3. Chill at least 1 hour.
4. Serve in lettuce cups or in scooped-out tomatoes.
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