Summer is the perfect time for salads to take center stage, so I was intrigued by a hundred-year-old recipe for Carrot and Apple Salad. The recipes called for arranging apple slices that are spread with mayonnaise on lettuce, and then sprinkling with grated carrot. The recipe also called for putting additional mayonnaise in the middle plate. Based on the recipe description, I couldn’t quite picture what the salad would look or taste like, so I decided to give it a try.
The Carrot and Apple Salad was fun to make. I enjoyed arranging the apple slices on the lettuce – then garnishing with grated carrot. This is a recipe that a child might enjoy helping make.
The salad was bright and sunny. And, it met the taste test with a delightful combination of textures. There was just the right balance due to the crispness of the apples, the crunchiness of the lettuce, the sweetness of the carrots, and the hint of a dressing. (My husband and I didn’t add any of the additional mayonnaise that was in the center of the plate when we ate the salad).
Here is the original recipe:
When I made this recipe, 1 cup of apple slices were not quite enough to make an attractive arrangement on the plate so I used additional slices. Similarly, 1 cup of grated carrot seemed like too much, so I only used about 1/2 cup.
1 – 1/2 cups thinly sliced peeled apples (I put the apple slices in a mixture of 1 cup water + 1 tablespoon lemon juice for 5 minutes to prevent browning; then drained and dried using paper towels.)
1/2 cup grated carrot
Arrange lettuce pieces on plate. Lightly spread mayonnaise on the top of each slice; then arrange the slices attractively on the lettuce. Sprinkle with the grated carrot. If desired, put additional mayonnaise in a small bowl in the center of the plate.
Some foods memories are associated specific events. Others are much more scattered. For me, Coleslaw is one of those food where I have scattered memories – some wonderful; others not so great.
I have rich memories of eating Coleslaw at family reunions, at church potlucks, and at home. Some renditions had a light vinegar dressing; others had rich mayonnaise dressings. Occasionally the coleslaw had a hint of pepper or contained celery seed. And, sometimes there were additional ingredients – chopped onion, apple, or green and red pepper.
But I also associate coleslaw with fast food joints – often with a runny mayonnaise-based dressing.
Suffice it to say that I have mixed feelings about Coleslaw. But, I had a cabbage in the refrigerator so when I saw a hundred-year-old recipe for Coleslaw in a home economics textbook I decided to give it a try. The Coleslaw dressing had a very mild flavor with just a hint of sugar and vinegar, which allowed the flavor of the cabbage itself to shine. That said, I prefer Coleslaw dressings with a more pronounced sweet-sour flavor, so I probably won’t make this recipe again.
This process for making this recipe is similar to the method used to make custard. I got this recipe from a home economics textbook. The author seeks to build upon skills learned in previous lessons. So she often referred back to previous recipes that used similar processes – in this case to a recipe for soft custard. I previously posted the hundred-year-old soft custard recipe.
Put egg (or egg yolks), salt, mustard, cayenne (red) pepper, and sugar in a small mixing bowl; beat until combined. Set aside.
Put the milk in a heavy sauce pan (use a double boiler if available); then heat using medium heat. Stir constantly until the milk just barely begins to bubble, then remove from the heat.
Place a small amount (approximately 1 – 2 tablespoons) of hot milk into bowl with the egg mixture, stir quickly. Add this mixture to the hot milk and stir. (This helps prevent the egg from coagulating when the egg is introduced to the hot liquid.) Return to stove and cook, using medium heat while stirring constantly until the mixture just begins to thicken or coat a spoon. Remove from heat; stir in butter and vinegar Strain and then pour over the shredded cabbage. Chill at least 3 hours before serving. Stir before serving.
Sometimes coleslaw with its typical sugary, mayonnaise-based dressing can seem like a bit much. I recently came a hundred-year-old dressing for Cabbage Salad with Ham that calls for simply dressing it with warm vinegar. The simplicity of the dressing really brings out the flavor of this salad.
I’m sometimes asked how I decide which hundred-year-old recipes to make. Often I make recipes that sound like something I think I might like; other times I select recipes because I’m intrigued by an unusual combination of ingredients or preparation methods.
This week, was a first. Another blogger’s post inspired me to select a particular hundred-year-old recipe.
I recently read Automatic Gardening and Real Gluten Free Food’s recipe for Cold Chicken Rice Salad – and thought, “I think that I’ve seen a similar recipe in a hundred-year-old cookbook.” Next thing I knew, I was making a 1919 recipe for Chicken, Rice, and Celery Salad.
Chicken, Rice, and Celery Salad has a nice texture, and is packed with flavor. Both a hundred years ago and now, this salad is perfect for a summer lunch or picnic.
Here is the original recipe:
When I made the recipe, I used some lettuce, but not an entire head. Similarly I used less mayonnaise than the old recipe called for.
It’s always a challenge to get kids to eat healthy foods, but one trick that parents have been using for a long time is to dress foods up so they look like animals or other creatures. I recently came across a fun hundred-year-old recipe for Butterfly Salad that is quick and easy to make.
The recipe called for asparagus, lettuce, pineapple slices, olives, and pimento strips. This combination of ingredients sounded a bit unusual to me, but it actually was very tasty. The olives added a nuanced saltiness to the other ingredients, but did not overwhelm them.
2 flat lettuce leaves (I used the top portion of the outer leaves from a head of Romaine lettuce.)
1 slice canned pineapple
1 spear cooked asparagus (chilled)
2 – 3 stuffed green olives
2 strips pimento
2 tablespoons French dressing or mayonnaise (optional)
To make a butterfly set the asparagus spear in the center of the plate to represent the body. To make the wings place the lettuce leaves on either side of the asparagus spear. To make the head, set an olive at the base of the asparagus spear. Cut the pineapple slice in half, and symmetrically set each half on a lettuce leaf. Slice the other olive(s), and place slices on the pineapple to decorate the leaf “wings”. Put the strips of pimento above the olive head to represent the butterfly’s antennas. If desired, serve with French dressing or mayonnaise.
Sometimes salads can seem a bit boring, so I was delighted to find a hundred-year-old recipe for Cabbage and Beet Salad. This salad makes a lovely presentation that is just a tad dramatic. And, a subtle homemade French dressing adds just the right amount of flavor to the salad.
Here’s the photo and recipe for Cabbage and Beet Salad in the hundred-year-old magazine:
1 small cabbage, shredded (about 5 cups shredded cabbage)
2 medium beets, cooked and diced into 1/2 inch cubes (about 1 cup diced, cooked beets)
6 tablespoons olive oil
4 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon mustard
1/2 teaspoon paprika
2 teaspoons onion, finely minced
Put shredded cabbage in a bowl; gently stir in 2/3 of the French dressing. Put in refrigerator, and chill for at least 2 hours.
Put diced beets in another bowl; gently stir in 1/3 of the French dressing. Put in refrigerator, and chill for at least 2 hours.
To serve: Drain any excess dressing from the shredded cabbage, then arrange the cabbage in a ring with a hole in the center. (I pressed the cabbage into a circular mold, covered with the serving plate, and then quickly flipped and removed mold – but a mold is not necessary.)
Drain any excess liquid from the beets. Place beets in the center of the ring. Serve immediately.
To make French Dressing: Put olive oil, vinegar, salt, mustard, and paprika in a small bowl; stir to combine. Stir in minced onion.
Simple, tasty, attractive salads are the best. I recently found a hundred-year-old recipe that fits the bill. Date and Apple Salad has a light lemon and oil dressing. The apples and dates are cut into “match-stick” pieces which makes a lovely presentation; and the tart, crunchiness of the apples combines beautifully with the sweet, chewy dates. This recipe is a keeper.
Cut dates into lengthwise into “match-stick” pieces, and put into a bowl. Peel and core apples, then cut into match-stick pieces. Dip apple pieces in lemon juice, then place in the bowl with the dates. Add salt and oil; then gently toss. If desired, serve on lettuce leaves.
The hundred-year-old recipe called for six tablespoons of oil. This seemed excessive, so I used two tablespoons of oil.