California Salad

Ingredients

• four large ripe tomatoes
• a pint chopped English walnuts
• two or three stalks of tender celery
• large mellow apple
• yolks of two eggs
• a spoonful of prepared mustard
• one-half cup of purest olive oil, or melted butter
• four or five tablespoons-ful of lemon juice
• three or four spoonsful of whipped cream

Method

1. 1

   Pare, chop, and drain off part of the juice from the tomatoes.

2. 2

   Add chopped walnuts, celery, and apple.

3. 3

   Salt the mixture and let stand for a couple of hours.

4. 4

   For dressing, beat yolks until smooth, add mustard, and slowly beat in olive oil.

5. 5

   Stir in lemon juice and then whipped cream.

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

CALIFORNIA SALAD. Mrs. F. G. Martin, Station A, Pasadena, Cal. — Take four large ripe tomatoes, pare, chop and drain off part of the juice; add a pint chopped English walnuts, two or three stalks of tender celery chopped fine, and large mellow apple, chopped or ground. Salt the mixture and let stand a couple of hours and pour over it a dress- ing made as follows: Beat the yolks of two eggs until very smooth; add a spoonful of prepared mustard and very slowly beat in one-half cup of purest olive oil, or melted butter. Then stir in four or five tablespoons- ful of lemon juice, and after beating a long, add three or four spoonsful of whipped cream

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