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Apple and Sweet Pickle Salad

Name: Apple and Sweet Pickle Salad
Yield: 2 servings
Ingredients: Four medium-sized rather tart apples; half pint sweet pickles; Two eggs well beaten; two good-sized tablespoons sugar; juice of one and one-half lemons; butter size of walnut; a pinch of salt; a little pepper

From The Times cook book, no. 2, 1905

Serves 2

Serve on lettuce leaves.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 53. The excerpt below is the record exactly as published.

APPLE AND ISWEET PICKLE SAL- AD. Mrs. M. M. Thompson, 1730 Los Angeles street.— Four medium-sized rather tart apples cut in small pieces, half pint sweet pickles (cucumbers,) cut small; mix with the follow- ing dressing: Two eggs well beaten, add two good-sized tablespoons sugar, juice of one and one-half lemons, butter size of walnut, a pinch of salt and a little pepper

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