Celery and Nut Salad

Ingredients

• Use an equal quantity of celery
• and English walnuts
• Yolks of 2 eggs
• V^ teaspoon each of salt
• and mustard
• 4 tablespoons of melted butter
• 6 tablespoons of vinegar
• 1 coffee cup of whipped cream

Method

1. 1

   Cut celery and walnuts into blocks.

2. 2

   Serve on lettuce leaves.

3. 3

   For dressing, beat egg yolks, salt, and mustard, then add melted butter and vinegar.

4. 4

   Cook until thick, then add beaten egg whites and whipped cream before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 112. The excerpt below is the record exactly as published.

Celery and Nut Salad. Use an equal quantity of celery and English walnuts, cut into blocks. Serve on crisp lettuce leaves. Pour over them this dress- ing : Yolks of 2 eggs beaten until light, V^ teaspoon each of salt and mustard. Beat well, add 4 tablespoons of melted butter, 6 table- spoons of vinegar, cook in double boiler until it thickens, remove from fire and add the well-beaten whites. Just before serving add 1 coffee cup of whipped cream. Salad Boyal. Parboil one head of cauliflower ; when cold cut into small pieces, also cut asparagus tips. Mix with mayoniiaise dressing and chop- ped truflBes. Garnish the salad with truffles and serve. A Mixed Salad. One cucumber, 2 heads of white crisp lettuce, 2% teaspoons of green mustard leaves, 4 tender radishes, a bunch of watercress, 3 hard boiled eggs, 1 dessertspoon of granulated sugar, 1 scant tea- spoon salt, % teaspoon black pepper, 1 teaspoon of mustard, 5 table- spoons of tarragon or cider vinegar, 2^ tablespoons of olive oil. Prepare vegetables and dressing, mix well, pour over salad, which should be well chilled before serving. Badish Salad. Take tender radishes, wash in cold water, cut on potato grater, but do not peel them. Put radishes in plate, and sprinkle over a little salt, leave for 10 minutes, cover with another plate, and shake well. Drain off salt water, and serve with a French dressing. 190 KENTUCKY RECEIPT BOOK. Hm n Salftd. Take cold boiled ham, using both fat and lean, chop into pieces, size of a pea. Combine with an equal proportion of celery chopped fine. Have salad dish lined with white crisp lettuce, and pour in the salad. Cover with a cooked salad dressing, and serve. Substitute crisp lettuce, if celery is not obtainable. Oanned Lobster Salad. Take 1 can of lobsters, pour in a dish and skim off all oil. Chop the meat coarsely and have an equal amount of crisp celery, cut in cubes. Make a dressing with 1 heaping tablespoon of but- ter, 1 gill of vinegar, 1 scant teaspoon of salt, cayenne and black pep- per, 1 teaspoon of mustard, yolks of 4 eggs. Boil 2 eggs hard, re- move yolk and mash to a smooth paste, adding rest of ingredients. Add a little of this dressing to lobster and celery, and place on ice. When ready to serve, pour over rest of dressing. Garnish with hard boiled eggs, cut in rings and coral of the lobster. Salmon Salad. One can of red salmon, pour in a bowl and remove all skin and small bones, mince tolerably fine. Serve with this dressing: Two eggs beaten until light, 1 dessertspoon of butter, 1 heaping tea- spoon dry mustard, 2 tablespoons granulated sugar, pepper, salt, and lastly add 1 teacup of tarragon or cider vinegar. Put dressing in double boiler, and cook until a soft custard, serve cold. The same may be varied by using only ^ cup of vinegar, and % cup of rich cream, prepared in same way. Stuffed Tomato Salad. Remove skin from good firm tomatoes, and scoop out some of the pulp, and place on ice. Make a dressing of chopped celery, pecans, green peppers, some minced onion and the pulp. Fill the tomatoes, and pour over this French dressing — 4 tablespoons of olive oil, and 1 tablespoon vinegar, a dash of onion, salt and cayenne pepper. Put tomatoes on ice for 1 hour. When ready to serve, pour over a mayon- naise dressing and place on crisp lettuce leaves. Cheese Salad. One head lettuce, % pound of grated cheese. Wash and put the lettuce to crisp, then grate the cheese and add enough of the salad dressing to make it smooth and creamy. Arrange the light green lettuce leaves on a small platter, then put the prepared cheese through a potato sieve. Garnish with capers, and serve with this dressing: One even teaspoon of salt, 1 even teaspoon of mustard, 1 even tablespoon of powdered sugar, % teaspoon of paprika, 2 tablespoons of lemon juice, 2 tablespoons of vinegar,

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