Name: Orange Salad
Ingredients: one tablespoonful of lemon-juice to three of oil; salt; cayenne

Orange Salad

Ingredients

one tablespoonful of lemon-juice to three of oil
salt
cayenne

Directions

Prepare the oranges

Use sour oranges for this salad; if unavailable, use sweet oranges, slice them and drizzle with a little lemon juice.
Cut the oranges into thick slices, remove the seeds carefully, and arrange them in rows.

Dress and serve

Turn over the oranges with a dressing made of one tablespoonful of lemon juice to three parts oil, with salt, cayenne, or paprika to taste.
Serve with game.
Grapefruit may be used the same way, and walnut meats used with either.

Nutrition, whole recipe (rough)

125Calories

0 gProtein

14 gFat

1 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Olive Oil	1 tbsp (14g)	119
Cayenne	1 tsp (1.8g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Oranges (in the method): Provide the main body and the fresh, tart flavour of the salad.
Oil: Adds richness and coats the orange slices, carrying the seasoning.
Lemon juice: Adds acidity that brightens the dressing and balances the oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.