Stuffed Prune Salad with Cream Cheese a la Waldorf

Ingredients

• one third celery
• one third apples
• one third walnuts
• three cups of the mixture
• four tablespoons thick mayonnaise dressing
• quarter pound of Philadelphian cream cheese
• one tablespoon butter

Method

1. 1

   Have one third celery, one third apples, and one third walnuts; to three cups of the mixture add four tablespoons thick mayonnaise dressing; put up in a pyramid shape, spread with mayonnaise dressing over it.

2. 2

   Take the white tops of the celery and garnish by putting them from the salad to the bowl all around.

3. 3

   Between each celery put a prune that has been cooked about ten minutes, stoned and stuffed.

4. 4

   To quarter pound of Philadelphian cream cheese mix one tablespoon butter; stir to a cream; fill the prunes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 441. The excerpt below is the record exactly as published.

Stuffed Prune Salad with Cream Cheese a la Waldorf Salade de Pruneaux farcis de Fromage, a la Waldorf Have one third celery, one third apples, and one third walnuts; to three cups of the mixture add four tablespoons thick mayonnaise dressing; put up in a pyramid shape, spread with mayonnaise dressing over it. Take the white tops of the celery and garnish by putting them from the salad to the bowl all around. Between THE SWEDISH, FRENCH, AMERICAN COOK BOOK 299 each celery put a prune that has been cooked about ten minutes, stoned and stuffed. To quarter pound of Philadelphian cream cheese mix one tablespoon butter

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