Apple Salad

Ingredients

• 2 cups of water
• 1 cup of sugar
• 1/2 pint of thick whipping cream
• 4 1/2 tablespoons of lemon juice
• 2 tablespoons of fresh-grated horse-radish
• a grating of onion
• a dash of cayenne pepper

Method

1. 1

   Cook apples in a sirup made of water and sugar.

2. 2

   Chill the apples, then fill with cream cheese seasoned with salt, paprika, and green pepper.

3. 3

   Serve on lettuce leaves, garnished with mayonnaise.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 12. The excerpt below is the record exactly as published.

APPLE SALAD Select medium-sized apples, pare and core them. Cook in a sirup made in the proportion of 2 cups of water and 1 cup of sugar. The sirup should cover the apples, which should be cooked in a covered pan. Red cinnamon candies, added to the sirup, give the apples a pretty rose color. After the apples are cooked and chilled, fill with cream cheese, softened and seasoned with a little salt, a little paprika, and a little finely chopped green pepper. If you like, you might form the cheese mixture into balls, roll them in ground nuts, and serve beside the apple. Serve the apples on crisp lettuce leaves; garnish with mayonnaise. FRIED CARROTS AND APPLES Select 6 medium-sized carrots and 6 tart apples. Scrape the carrots and cut them lengthwise into thin slices. Pare the apples or leave the peelicgs on, whichever you prefer. Core the apples and cut them into slices about a fourth of an inch thick. Fry the apples and the carrots in fat, prefer- ably in a large iron pan or skillet. Place them in single layers and cover the pan tightly. Cook till well browned on one side, then turn. Sprinkle with a little salt and sugar. Serve on a hot platter, first a layer of carrots, then a layer of apples, so the two can be served together. APPLE-CABBAGE SALAD To make this salad, select good, tart, eating apples, peel, €ut into small cubes, and mix with finely chopped cabbage. You may use equal proportions of apple and cabbage, more apple, or more cabbage. The cream-salad dressing is made as follows: Beat Yi piiit of thick whipping cream until stiff; add 4^/2 tablespoons of lemon juice, 2 tablespoons of fresh-grated horse-radish, a grating of onion, a few drops of tabasco, and salt to taste. These seasonings can be changed ac- cording to individual preference, but be sure there is enough dressing in proportion to the cabbage and apple. Just a dash of cayenne pepper

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