Apple and Cress Salad

Ingredients

• 4 apples
• the leaves from a bunch of cress
• oil
• vinegar or lemon juice
• salt
• paprika

Method

1. 1

   Pare and core the apples into short, even sized pieces.

2. 2

   Dress with oil, vinegar or lemon juice, salt, and paprika.

3. 3

   Dress the cress leaves in the same manner.

4. 4

   Dispose the apples in a serving dish, with the cress in a wreath around it.

5. 5

   Serve this salad with game, domestic ducks, geese, or roast pork.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 300. The excerpt below is the record exactly as published.

4 apples into short, even sized pieces. Dress with oil, vinegar or lemon juice, salt and paprika. Dress the leaves from a bunch of cress in the same man- ner. Dispose the apples in a serving dish, with the cress in a wreath around it. Serve this salad with game, domestic ducks, geese, or roast pork. — Mrs. May C. May, Mayfair, 111., APPLE AND GRAPE SALAD.— Peel and cut 4 large, tart, apples fine, halve and seed ^ lb. white grapes, mix or arrange in layers in a salad bowl and just before serving add salad dressing, mixed with an equal quantity of sweet cream. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. APPLES AND ONION.— Boil 1 cup qf vinegar. If strong use half water. Mix 1 teaspoon of mustard, 1 teaspoon of corn starch. ^ teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.