Apple Salad

Ingredients

• Chop one cup each tart apples (peeled and cored)
• and English walnuts or other nuts
• one cup celery
• Rub two slightly rounded tablespoonfuls of nut butter
• with two-thirds of a cupful of cold water
• and add half a teaspoonful of salt
• add two tablespoonfuls of lemon juice

Method

1. 1

   Serve with dressing made as follows: Rub two slightly rounded tablespoonfuls of nut butter smooth with two-thirds of a cupful of cold water and add half a teaspoonful of salt.

2. 2

   Let all boil together for a moment, then remove from the fire, and add two tablespoonfuls of lemon juice.

3. 3

   Set on ice to get very cold, then pour over the salad.

4. 4

   Garnish with celery.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 41. The excerpt below is the record exactly as published.

Apple Salad. — Chop one cup each tart apples (peeled and cored), and English wal- nuts or other nuts, one cup celery. Serve with dressing made as follows: Rub two slightly rounded tablespoonfuls of nut butter smooth with two-thirds of a cupful of cold water and add half a teaspoonful of salt. Let all boil to- gether for a moment, then remove from the fire, and add two tablespoonfuls of lemon juice

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