Pineapple Salad

Ingredients

• one can of best sliced pineapple
• two small oranges
• three tablespoons chopped walnuts
• three tablespoons celery
• two eggs
• small teaspoon salt
• one tablespoon sugar
• one teaspoon mixed mustard
• two tablespoons vinegar
• three of thick cream

Method

1. 1

   Cut pineapple into small dice, peel and remove white from oranges, slice and cut into dice.

2. 2

   The celery must be cut and not chopped.

3. 3

   For dressing, beat eggs until creamy, add salt, pepper, sugar, mustard, vinegar, and cream.

Nutrition per serving

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 50. The excerpt below is the record exactly as published.

PINEAPPLE SALAD. Miss Clara Evans McLeod, 184 East Arlington avenue, Riverside, Cal.— One can of best sliced pine- apple (or equal quantity of fresh pineapple sliced and well sugared, and allowed to stand two hours;) two small oranges, three table- spoons chopped walnuts, three tablespoons celery (or more to taste.) cut fine. Cut the pineapple into small dice. Peel and re- move all white from the oranges, slice and cut into dice. The celery must be cut and not chopped. Dressing: Beat two eggs until very creamy; add small teaspoon salt, a dash of paprica or cayenne pepper, one tablespoon sugar, one teaspoon mixed mustard, two table- spoons vinegar, and three of thick cream

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