Fruit and Nut Salad

Ingredients

• equal part Malaga grapes
• equal part celery
• equal part English walnuts
• equal part good tart cooking apples
• one-half cup vinegar
• one teaspoon mustard
• one cup milk
• three heaping tablespoonfuls butter
• one heaping tablespoon of flour
• one-eighth teaspoon cayenne pepper
• two tablespoons sugar
• one teaspoon salt
• yolks of two eggs

Method

1. 1

   Cut celery and apples into quarter inch squares.

2. 2

   Prepare a butter mayonnaise dressing by boiling milk, creaming butter and flour, adding cayenne, and mixing with egg yolks, sugar, and vinegar.

3. 3

   Pour over the salad.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 46. The excerpt below is the record exactly as published.

FRUIT AND NUT SALAD. Mrs. J. P. Robinson, 233 West Fortieth street.— Take equal part Malaga grapes, celery, English wal- nuts and good tart cooking apples; cut celery and apples info quarter inch squares. Pour over this a butter mayonnaise dressing, made as follows. To one-half cup vinegar add one teaspoon mustard and dissolve well. Put on to boil one cup milk in double boiler. Cream well three heaping tablespoonfuls butter and one leaping tablespoon of flour, and add one-eighth teaspoon cayenne pepper. In another bowl beat j'olks of two eggs; add two tablespoons sugar and one teaspoon salt

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