Americanside

Waldorf Salad

Name: Waldorf Salad
Yield: 4 servings
Cuisine: American
Ingredients: the same amount of rich, tart apples; celery cut in thin slices; a generous handful of English walnuts or hickory nut meats; rich mayonnaise dressing; on lettuce leaves; with Long Branch wafers; and toasted cheese

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 330. The excerpt below is the record exactly as published.

WALDORF SALAD. Pare and cut into quarter-inch dice the same amount of rich, tart apples that you do of celery cut in thin slices. Add to the apples and celery a generous handful of English walnuts or hickory nut meats and over all pour a rich mayonnaise dressing; serve on lettuce leaves with Long Branch wafers and toasted cheese

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