Automobile Salad

Ingredients

• four medium-sized tomatoes
• two medium-sized heads of lettuce
• four stalks of celery
• one-half cup pickled olives
• one egg
• four tablespoons vinegar
• one teaspoon butter
• one-half teaspoon mustard
• one-half teaspoon salt
• one-quarter teaspoon pepper
• two tablespoons sweet cream
• two tablespoons Underwood's deviled ham

Method

1. 1

   Cut tomatoes into small pieces and drain off the juice.

2. 2

   Mix with lettuce, celery, and olives.

3. 3

   For the dressing, beat the egg, add hot vinegar, and stir until thickened.

4. 4

   Remove from heat and add butter, mustard, salt, pepper, and cream to achieve desired consistency.

5. 5

   Add deviled ham and garnish with nasturtium blossoms.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 41. The excerpt below is the record exactly as published.

AUTOMOBILE SALAD. Miss W. I. Puis, 824 Tenth street, Riverside, Cal.— Cut into small pieces four medium-sized tomatoes, draining off the juice and rejecting it from the salad; two medium-sized heads of lettuce, four stalks Of celery and one-half cup pickled olives. Mix thoroughly and put together with the following dressing: Beat one egg until creamy; pour over it four tablespoons vinegar, scalding hot, stirring constantly. Place dish in hot water over fire and stir constantly until mixture thickens. Remove from fire and add one teaspoon butter and stir until melted. Add one-half teaspoon mustard, one-half tea- spoon salt, one-quarter teaspoon pepper and dilute with enough sweet cream to make the dressing the consistency of cream. Add two tablespoons Underwood's deviled ham

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