Club Salad

Ingredients

• two carrots
• two turnips
• four potatoes
• three apples
• several olives
• mayonnaise, or if preferred, a French dressing
• the yolks of four raw eggs
• half a glass of rich cream
• one teaspoonful of salt
• one of mustard
• a wineglassful of vinegar

Method

1. 1

   Boil carrots, turnips, and potatoes separately.

2. 2

   Cut into dice and mix with apples.

3. 3

   Toss with olives and dressing.

4. 4

   For dressing, blend egg yolks, cream, salt, mustard, and vinegar.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 16. The excerpt below is the record exactly as published.

Club Salad Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing. Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar

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