Apple Salad

Ingredients

• Select good sized red apples
• celery
• walnuts mixed with mayonnaise
• Serve on lettuce
• with salted wafers
• and toasted cheese

Method

1. 1

   Cut off the top of the apple, scoop out the center, and fill with celery, apple, and walnuts mixed with mayonnaise.

2. 2

   Serve on lettuce with salted wafers and toasted cheese.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 31. The excerpt below is the record exactly as published.

celery; cut white tender stalks of celeiw into about •y4-iiich Iciiull.;-. I'oui- over this a Fi'eiich dressim.;- made of ;! tal)lespo(tn fuls of \ii:euar. 1 of oil. with peppei-. salt and a little mustai'd. Let stand an hour or two. Wdicn read\- to sei'\e mix with a mayonnaise di-essiniz'. Iea\in,u a litth' to put on top. M i;<. 11. F. -Iaiin. Shrimp and Cucumber Salad. ISreak shrimps in piece- and mai'inatc with l*"rcncli d res>iii,L;'. Add an c(nial (piantity of cubes of cucumber at sei'\inL;' lime. Mix with m;i\o!iiiaise dres>inL;'. Serve on lettuce. .Mi;>. D. U. IJh.kkv. Shrimp Salad. l-'onr e,u;a's. h.anl boiled, 1 J.^ cups of celery. I can >lirimp. Dressing. Two i-aw (••^'j:>. well lieaten. 1 tablespoon ful of butter, 1 tea^poonful of >alt, 'i teaspoonfuls of prepared mustard. VL> teaspoonful id' peppci' and 1 lar^^c tablesi)oon- fnls f)f vine<i"ar. lioil in a double boiler until the dressin^a' i.-> thick. Let cool am! add 1/. cup of whipped cream. Mi;'-. -L Lkox \i,m) .Ioiixson. Shrimp Salad. Shred with a fork the contents of I can L'ichelieu shrimp.-: add 1 cn() choppiMl celery, '2 hard-boiled e.u'^s ehopiied line. ' ^. cup shredded lettuce, a <i'ood s]irinklin;; Kichelieu papricka, enoii,i>li Kiclielien salad dressin;:^- diluted with cream to moisten. Toss all together with 2 silver forks. Place on lee V^ hour before serving-. (Jarnish Avith stulfVd olives or clio])ped beets. Lii.i.tAN' Daavsox. Chicago. Salad in Cucumber Boat. Ifemove seed pulp frcun cucumbci' to f(u-n) boat ; cut pulp into cubi\-. add 1 am lobster, celery cut into small pieces and an e(|ual amount of fresh tomato cut into small ])ieces. Cover with mavi^nnaise and ser\e boat on cel(>rv phnnes. :\li;s'. 1>. r>. Hii,Ki-v. Salmon Salad or Lobster. One can -almou and one-half as much ci'ler\, ■.' tablespoons lemon juice. 1 table- spoon vinegai'. 1 ti-aspoon salt, L'o teas])oon peppei-. Ureak u]» salmon with two silver forks. Add salt and pepper an<l lemon juice. Set on ice for two or three hours. When ready to serve cl)o|) (.)r cut celeiw rather line and mix with salmon and 1 cup mavoniiaise di-cssing. Scr\e with sliced lemon. 1 >o not use sugar in dressing. " " -Uks. F. A. Bell, 50 SUPERIOR COOK ROOK German Potato Salad. Uoil ]"i iiicdiuin si/.t'd ])()tati)('s witlioiit |ic('liii,i;-. in smIIimI wjilcr. Tec! nml sli(^c wliilc \\';ii-iii, aild salt and ])('it|i('r to taslc, 1 lai\uc onion and 1 linncli of cclci-y (•lio|)|icd (inc. Mix l)y slial<in,u- ucntlw Moisten \\itli 1 cuii of xincuai'. Cliop (inc 1 slice of fat l)acon. rr\- a nice lirown and pom- oNcr all. Sei'vc waian. ('lio|i|ted ]iai'sley can be used as liavoi'in--. M i;s. E. 1'. i)ii-:(;LEi;. Dutch Potato Salad. One-liair |)t. of haked potatoes. i o pt. of onions sliced. I'oiii' o\ci' this a tlress- inu' maile of I taMespooiis of cold \ineuai'. 1 cup of cream — sweet, 1 jiincli of ca\-cnne ]»ejipei- and salt to taste. .Miis. .\. \\ . Myki;s. Carrot Salad. ( 'ook' can-ots ;ind slice tlieni witli little i^-i'ccn oinons and sctnc with \ine.L;"ar, pe[)pei-. salt and (ul. M Ks. F. II. liAisKKV. Vegetable Salad. One qt. of p(.)tatocs cut in snudi ])ieces. 1 cucnniliei', ' ■_. can ol' ])eas, 1 cup celerv cut in small pieces. 1 lariie onion, (i radishes,! Imncli of lettuce. Dressing for Above. (»ne-half cnp \ine,uai-, volks of .'1 e^iis, :! teaspooiifuls of su.uar, 1 tcaspoonful salt, I teaspoonfid niu>tai-d, huttci- size (d' cu'l;-. Cook o\ci' steam until thick'. \\ hen cold add 1 taip whipped cream. ri;sri,.\ lioi'Ks. Potato Salad. 1'wel\(.' ii'ood sized potatoes ;ind lioil in jacdscts, when cool slice and add 'i cucund)ers cut in small pieces, 1 lai'^c onion choppeil line. '! knnclies of n^d radishes cut line and 1 cup of i;i-een peas. Mix thorouulil\ with the following; French dressinii' : : One taklespoonful of \ineuai', '.) tablespoonfuls of oil. 1 salt- spoonful of salt and 1 saltspoonful of pepper. ^li;s. Thomas \\'.\i/i'i;i;s. Tomatoes Stuffed with Nuts and Celery. Peel the tonuitoes, cut out a cii'culai' piece at the stem of each and scoop oiH (•t'uter, so as to form cups. Chill tliorou^iily, then llll with Fai,uiish walnut or pt'can meats, Ijroken into pit^'cs, and celery cut into small pieces and nii\e(l with mayonnaise. Ser\(' on lettuce lea^■es. .\ . W . Kk'oc.max. Stuffed Tomato Salad. Six smooth small tomatoes, (i taklespoonful of cold chicken or any cold meat you may- have, G taklespoonful of i)eas, '■] olives, cho])ped liiu', ■] gherkins, chopped fine, 2 tablespoonfuls of ea])ers, salt and pep|)er. l>emove a round jdece from the stem end of the tonuitoes and scoop out the seeds in center, chill. Just before serving, mix together the solid pai't of the tomatoes cut line ami the other ingredi- ents; season to taste, adding mayonnaise to bold tlic ndxtui'c together. Fill the tomatoes with this and ser\-e on lettuce lea\-es. .\li;s. S. ,1. M itch hi, l,. Pepper Salad. Parboil the pepj.iers until they are very tendei-. Wdien cold slice them in strips and dress with French dressing. .Serve with hot meats. Apple Salad. Select good sized red a|)ples. ("ut olf top. scooj) out ceidei'. llll with cclei'y. apple and walnuts nuxed with go(jd mayonnaise. Serve on lettuce with salted A\-afers and toasted cheese

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