vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Celery Salad
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 90. The excerpt below is the record exactly as published.
a teaspoonful of cornstarch in a little milk and add this, stirring constantly; cook two minutes and remove from fire, then add three eggs, beaten very lightly; add a little more salt, serve on toast. This is a delicious luncheon dish. English Fruit Salad One cup of apples, chopped fine ; half a cup of celery, chopped fine; one cup of stoned white grapes cut in halves, and a cup of English walnuts, blanched and chopped. Serve with a mayon- naise dressing. Salads and Salad Dressings 185 Celery Salad Two heads of celery, four hard boiled eggs; chop the celery and three of the eggs with it; cover with the following dressing: One cup vinegar, one teaspoonful salt, one teaspoonful of mus- tard, three tablespoons of sugar, yolks of two eggs with a tea- spoonful of cornstarch, small piece of butter; when cold add one half cup of cream
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