Waldorf Salad

Ingredients

• 1 quart chopped apples
• 2 cups diced celery
• 1 1/2 cups blanched and shredded almonds
• 1/2 cup rolled pecan nut meats
• 1 tablespoon melted Crisco
• 1 teaspoon mustard
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 well beaten egg yolks
• 4 tablespoons lemon juice
• 1 cup whipped cream

Method

1. 1

   Mix apples, celery, almonds, and pecans.

2. 2

   Prepare dressing by mixing Crisco, mustard, sugar, salt, pepper, egg yolks, and lemon juice.

3. 3

   Cook in double boiler until thickens.

4. 4

   Add beaten egg whites and keep on ice.

5. 5

   Stir in whipped cream just before serving.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 87. The excerpt below is the record exactly as published.

Waldorf Salad Jellied Figs Nut Cookies Coffee *Waldorf Salad—1 quart chopped apples, 2 cups diced celery, 1% cups blanched and _ shredded almonds, and % cup rolled pecan nut meats. A Calendar of Dinners Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving. Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, 14 teaspoon salt and \% tea- spoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice. Cook in double boiler till it thickens. Then add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup whipped cream

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