Banana Salad

Ingredients

• One banana cut in halves
• equal parts of apple and celery cut in dice
• a few seeded raisins
• Mix three teaspoons mustard
• one and half teaspoons salt
• scant half cup sugar
• tablespoon cornstarch
• yolks of three eggs
• two-thirds cup of vinegar
• two-thirds cup sweet milk

Method

1. 1

   Make nests of lettuce, fill with banana, apple, celery, walnuts, and raisins.

2. 2

   Prepare dressing by mixing mustard, salt, sugar, cornstarch, beaten egg yolks, olive oil, vinegar, and sweet milk, boiling until thick.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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.

BANANA SALAD. Regina H. Ques- nel, 1436 Valencia street.-^M'ake nests of lettuce on individual salad plates and put in the fol- lowing: One banana cut in halves the long way; equal parts of apple and celery cut in dice, English walnuts shaved fine, and a few seeded raisins; serve with the following dress- ing: Mix three teaspoons mustard, one and half teaspoons salt, scant half cup sugar and tablespoon cornstarch. Beat yolks of three eggs well, then stir all together. Drop three tablespoons olive oil in, little at a time, then two-thirds cup of vinegar slowly, then two- thirds cup sweet mil

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