Boulevard Salad

Ingredients

• Two cups of celery cut in dice
• two cups of apples
• two of oranges
• three bananas sliced
• half a cup of walnut meats
• One tablespoonful mustard
• one tablespoonful each of sugar
• olive oil
• half a tablespoonful salt
• three eggs well beaten
• one cup milk or cream
• three-quarters cup of vinegar

Method

1. 1

   Mix well together with a boiled mayonnaise, which is made by cooking the mustard, sugar, olive oil, flour, and salt with the eggs and milk or cream until thickened.

2. 2

   When cool, mix with salad and serve on crisp lettuce leaves.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 13. The excerpt below is the record exactly as published.

Boulevard Salad—T wo. cups of cel- ery cut in dice, two cups of apples and two of oranges cut in small pieces,three bananas sliced, and half a cup of wal- nut meats. Mix well together with a boiled mayonaise, which is made in the following manner: One tablespoonful mustard, one tablespoonful each of sugar, olive oil and flour and half a tablespoonful salt, to which add three, eggs well beaten, one cup milk or cream, and last of all three-quarters cup of vinegar

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