Americansidevegetarianpescatariansoy-freefish-freeshellfish-free
Waldorf Salad
From How we cook in Tennessee .., 1906
Serves 6
Decorate with celery leaves and walnut kernels.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.
Waldorf Salad. — Make a dressing of two-thirds cup of sugar, half teaspoon flour, half teaspoon mustard, a little pepper and salt, one egg, three tablespoons milk, three of vinegar, butter size of walnut — boil till thickens. When cool pour over the meat of two apples chopped fine, two stalks of celery cut fine and two cups of nut kernels
Cook this with the app: pantry check, scaling, and the assistant.