Ribbon Apple Salad

Ingredients

• Select small, fine-grained red apples
• Fill the cavity with equal quantities of finely diced celery
• seasoned with cream mayonnaise
• Put a small funnel of crisp lettuce in the top of the apple

Method

1. 1

   Core and pare, leaving the skin in the shape of a ring near the stem end of the apple.

2. 2

   Remove some of the inner portion of the apple, being careful not to break the shell.

3. 3

   Fill the cavity with equal quantities of finely diced celery and apple, seasoned with cream mayonnaise.

4. 4

   Put a small funnel of crisp lettuce in the top of the apple, into which drop a teaspoonful of dressing.

5. 5

   Serve on apple leaves or a lettuce leaf.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 109. The excerpt below is the record exactly as published.

RIBBON APPLE SALAD Select small, fine-grained red apples. Core and pare, leaving the skin in the shape of a ring near the stem end of the apple. Remove some of the inner portion of the apple, being careful not to break the shell. Fill the cavity with equal quantities of finely diced celery and apple, seasoned with cream mayonnaise. Put a small funnel of crisp lettuce in the top of the apple

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