Apple, Celery and Nut Salad
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains raw or undercooked eggs in the dressing.
Ingredients
Method
For the salad, mix the apples, celery, and nut meats together.
For the dressing, melt the shortening, add mustard, sugar, salt, pepper, well-beaten egg yolks, and lemon juice.
Cook in a double boiler until the mixture thickens.
Fold in the egg whites beaten until stiff.
Chill the dressing and fold in the whipped cream just before serving.
Mix the dressing with the fruit mixture.
Original recipe, verbatim
Apple, Celery and Nut Salad
For Dressing
1 tablespoftnful Crisco }4 teaspoonful white pepper
1 teaspoonful mustard 2 eggs
1 teaspoonful sugar 4 tablespoonfuls lemon juice
}4 teaspoonful salt 1 cupful whipped cream
For Salad
1 quart chopped apples 1)4 cupfuls blanched and shred-
1 pint diced celery ded almonds
^ cupful rolled pecan nut meats
For salad. Mix apples, celery and nut meats.
For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks
of eggs well beaten, and lemon juice. Cook in double boiler till it thickens,
then add whites of eggs stiffly beaten. Chill and add whipped cream just
before serving. Dressing should be mixed with fruit.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.