Americanside

Waldorf Salad

Name: Waldorf Salad
Cuisine: American
Ingredients: Equal portions apples; and celery chopped; the yolk of two eggs well beaten; 1 teaspoon sugar; 1 teaspoon mustard; 1-2 teaspoon salt; Butter size of small egg; A little red pepper; 3 tablespoons vinegar; 1-2 cup of cream whipped

From Granite City cook book, 1900

This cream will keep several days and is good for any kind of salad.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 11. The excerpt below is the record exactly as published.

WALDORF SALAD, Equal portions apples and celery chopped, (not too flue) pour over it a cream dressing made of the yolk of two eggs well beaten. Add 1 teaspoon sugar, 1 teaspoon mustard, 1-2 teaspoon salt, Butter size of small egg, A little red pepper, 3 tablespoons vinegar. Cook till thick as cream, stirring all the time. Beat till smooth and cold. Add 1-2 cup of cream whipped

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