Chestnut Salad

Ingredients

• two cupfuls of tart apples cut into half-inch dice
• two cupfuls of celery cut into small pieces
• two cupfuls of boiled chestnuts cut into half-inch pieces
• two tablespoonfuls of butter
• nine tablespoonfuls of vinegar
• one half teaspoonful of sugar
• one teaspoonful of mustard
• one teaspoonful of salt
• one teaspoonful of pepper
• yolks of four eggs
• a cupful of whipped cream

Method

1. 1

   Mix apples, celery, and chestnuts.

2. 2

   In a double boiler, combine butter, vinegar, sugar, mustard, salt, pepper, and egg yolks.

3. 3

   Stir until thickened.

4. 4

   Cool, then add dressing and whipped cream to salad mixture.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 46. The excerpt below is the record exactly as published.

one teaspoonful of mustard, one half teaspoonful each of salt, pepper, and sugar, and half a tablespoonful of celery seeds. Put all this in a double boiler and stir until it thickens. Let it cool. When ready to serve add to the dressing a table- spoonful of vinegar and mix it with cabbage chopped fine. Serve in cabbage leaves as shown NO. 103. CABBAGE SALAD. SEKVED IN CABBAGE LEAVES. f •» NO. 104. MASHED POTATO SALAD. NO. 105. SHAD ROE SALAD. ho. 106. CHICKEN .SALAD. GAME — SALADS — COLD SEEVICE— CHEESE 123 in illustration. Cold slaw may be served in the same way. No. 22. Mashed potato salad. To a quart or a little more of mashed potatoes add three tablespoonfuls of oil, a teaspoonful each of onion juice and salt, a dash of nutmeg, one half teaspoonful of pepper, a table- spoonful of pickled beets chopped fine, a tablespoon- ful of cucumber pickle chopped fine, and a table- spoonful of vinegar taken from the pickled-beet jar. Beat all together until the potato is light. The beet vinegar ^^'ill color it pink. If a deeper color is wanted add a little more of the red vinegar. The potato should be a moist puree. If the salad is too dry after the ingredients are in add a little soup stock or water. Shape into a mound without pressing it, and garnish it with slices of beets, pickles, and lettuce. No. 23. Shad roe salad. Wash the roe carefully and place it in salted water. The water must not boil or it will break the skin. Simmer it for twenty minutes. Af- ter cooling cut it with a sharp knife into slices quar- ter of an inch thick. Place the slices, overlapping, on a dish. Garnish with lettuce leaves. Pour over the roe a plentiful amount of French dressing. No. 24. Chicken salad. Cut cold chicken into half-inch dice, using both white and dark meat. Moisten it with French dressing. Cut tender celery into small dice and mix it with the chicken, using two thirds as much celery as there is of chicken. Mix the whole with mayonnaise. Form it into a mound. Cover it with mayonnaise. Decorate the mound as follows: 124 LUNCHEONS Begin at the top and form four lines of chopped pickled beet, dividing the form into four sections. Follow the lines of beet with lines of chopped white of hard-boiled eggs. This will leave triangular spaces. Make another line of beets and fill the spaces left with the criuubed yolks of hard-boiled eggs. Outline the small triangular spaces with ca- pers and finish the top with an olive and sprigs of parsley. Place lettuce leaves and slices of hard- boiled egg around the dish. Veal instead of chicken may be used in the same way. Lobster salad should be mixed with lettuce instead of celery. No. 25. Chestnut salad. Mix together two cupfuls each of tart apples cut into half-inch dice, celery cut into small pieces, and boiled chestnuts cut into half-inch pieces. Put in a double boiler : 2 tablespoonfuls of butter, 9 tablespoonfuls of vinegar, ^ teaspoonful of sugar, 1-1- teaspoonfuls of mustard, 1 teaspoonful of salt, I teaspoonful of pepper, yolks of four eggs. Beat all this well together and stir until thick- ened. After it has cooled and just before serving add the dressing and a cupful of whipped cream

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