California Salad

Ingredients

• Two coconuts shredded
• two pounds dark cherries
• Yolk of six eggs
• juice of two oranges
• one lemon
• a little sugar to suit the taste
• a teaspoon of peanut butter

Method

1. 1

   Boil the yolks with coconut milk, orange juice, lemon juice, sugar, and peanut butter until thickened.

2. 2

   Fold in whipped egg whites and layer with coconut and cherries in glass bowls.

3. 3

   Chill before serving.

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 59. The excerpt below is the record exactly as published.

wo cocoa- nuts shredded, two pounds dark cherries, pit- ted. Dressing: Yolk of six eggs, the milk from the nuts, juice of two oranges and one lemon, grated rind, a little sugar to suit the taste, a pinch of salt, a teaspoon of pea- nut butter; boil until thickened, stirring all the time; lastly, fold in the stiffly-whipped whites of the eggs. Arrange the nut and cherries in layers in glas bowls, with tha dressing set on ice to chill. NO. 101. WATERCRESS SALAD. Mrs. De. U. Morey, 185 S. Pasadena ave., Pasadena, Cal.— One large head of lettuce, cut fine; one pint of ripe or half ripe olives, chopped; one bunch of watercress and one green onion; cut the leaves and tips of the cress fine; cut the onion fine, and mix all together. Make a sauce of 1 egg, three tablespoons vinegar, two teaspoons sugar, one-half teaspoon salt, a large piece of butter and a pinch of mustard; beat the egg very fine by first beating the white to a stiff froth, then add the yolk and beat a minute longer. Cook in a double boiler, stirring until like cream; remove tn cool; when cold add three tablespoons swe_jt cream and pour all over the salad. Garnish with hard-boiled eggs. (This is worth a trial.) NO. 102. APPLE AND CELERY SALAD. E. M. Magee 122 N. Johnson st.— Core and pare three apples, then cut crosswise into thin slices. Let each apple lie as it is sliced to insure replacing the slices to form the orig- inal apple. Squeeze the juice of half a lemon over the apple to keep it white. Slice crisp celery stalks into quarter-inch pieces, and dispose on a salad dish; upon the celery ar- range the sliced apples. Fill the openings with mayonnaise, and insert a green celery tip in each apple. Pour on one-half cup of mayon- naise dressing; mix the whole together and serve. NO. 103. CABBAGE SALAD. Mrs. B. P. Taylor, 580 East Fifth avenue, Pomona, Cal. —Two large raw eggs, well beaten, six table- spoons cream, one-half teaspoon salt; six tea- spoons vinegar and a piece of butter size of walnut. Cook, stirring constantly, until quite thick. Have one-half head of cabbage chopped fine; sprinkle with salt. Add to dress- ing when cold, two tablespoons cream and pour over cabbage. 36 COOKING AND OTHER RECIPES. NO. 104. CALIFORNIA SALAD. A. B., Sierra Madre, Cal.— Remove the stones from stewed prunes and stuff with grated cheese. Slice fresh radishes as thin as wafer. Fill cups of lettuce leaves with the above on plat- ters, and surround the edge with small half radishes. Pour any nice mayonnaise dressing over all, and serve, after chilling on Ice. NO. 105. CARROT SALAD. Loretta More, Pico Heights.— Take six good-sized carrots, clean them well; wash and slice in thin round pieces; then put them to boil in just enough water to cover them; when -tender drain them; then take good-sized green onion; chop it and mis with the already boiled carrots; add salt, pepper, olive oil and vinegar to taste. (It is healthful and delicious.) NO. 106. CHICKEN SALAD. Frances Teh- betts, 1607 S. Grand ave. — In mixing chickin salad, allow one yolk of an egg to each chicken and to four chickens one and one- half pints olive oil. Pick the chickens apart, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. Dressing: One level teaspoon of salt to each yolk of egg; pepper to taste; one teaspoon dry mustard, juice of one lemon

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