SALAD ANNETE

Name: SALAD ANNETE
Ingredients: Fresh ORANGE sections; sliced BANANAS; Julienne of CELERY HEARTS; APPLES, and CHICKEN on a bed of LETTUCE.

Frank Chelland, Exec. Chef, University Club, Los Angeles, California

Ingredients

Fresh ORANGE sections
sliced BANANAS
Julienne of CELERY HEARTS
APPLES, and CHICKEN on a bed of LETTUCE.

Method

Dressing: Heavy CREAM or MAYONNAISE. Mix with red CURRANT jelly, season with fresh LIME JUICE.

Note from the transcription

Printed under the title: "(120 Cals)" and "Hot Weather and Low Calories"

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Photograph of printed page 8 of Favorite Recipes — The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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