I am intrigued by this 1921 advertisement. The 1920’s were a time of rapid change, and schools were becoming larger with some even having school lunch rooms or cafeterias. However, I’m uncertain that it can be considered progress when more and more school lunch rooms were selling Lowney’s Almond Milk Chocolate Bars.
I always enjoy Waldorf Salad, so was intrigued by recipe for Apple and Celery Salad in a hundred-year-old cookbook. It seemed very similar to Waldorf Salad – but with fewer ingredients (just apples and celery). I wondered, would I miss the nuts and raisins in the typical Waldorf Salad?
The verdict- Apple and Celery Salad was nice, but I prefer Waldorf Salad with the added crunchiness and sweetness of the nuts and raisins.
Here’s the original recipe:
I went with the mayonnaise option when I made this recipe, and I did not garnish with lettuce. (Exactly how do you garnish with lettuce?) I also did not peel the apples. To be totally honest, I somehow failed to notice that the apples were supposed to be peeled until I started writing this post. When I made this recipe, I was in a hurry and just glanced at the recipe, and thought that this would be an easy recipe because it was Waldorf Salad minus half the ingredients. I should have read it more carefully. The salad would be different (and less colorful) if the apples had been peeled.
And I also failed to notice that I was supposed to marinate the apple pieces in lemon juice – but we ate the salad soon after I made it, so the apples didn’t discolor. (I think that coating them with mayonnaise also slows discoloration).
I used just enough mayonnaise to coat the celery and apple pieces (about 1/2 – 2/3 cup). I previously made the Golden Salad Dressing recipe that is listed in this recipe when I made another recipe from this cookbook: Pineapple and Strawberry Salad with Golden Dressing. Golden Salad Dressing recipe can be found in that post.
I’m now realizing that I barely made the original recipe for Apple and Celery Salad – and am fascinated that I somehow failed to do so many things quite right with such a simple recipe. I guess it’s a lesson learned about carefully reading directions even for the easiest recipes. That said, the recipe turned out well, so the updated recipe for modern cooks is based on how I made it..
Here’s the recipe updated for modern cooks:
2 cups chopped apples (about 1/2 inch pieces) –The apples can be either peeled or not peeled.
2 cups chopped celery (about 1/2 inch pieces)
1/2 – 2/3 cup mayonnaise
Combine apple and celery pieces; stir in enough mayonnaise to lightly coat the pieces.
