Cabbage, Apple, and Pineapple Salad
Recipe No. 420 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 420 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Lemon juice — 5 ounces (10 mess kit spoons)
- Apples, diced — 6 pounds (6 No. 56 dippers)
- Pineapple, sliced — 1 No. 10 can
- Cabbage, shredded — 18 pounds (18 No. 56 dippers)
- Salt — 2 ounces (4 mess kit spoons)
Lettuce — 6 heads
- Mayonnaise or salad dressing — 1 quart (1 No. 56 dipper)
Directions
- Sprinkle lemon juice over diced apples to prevent discoloration of the apples.
- Drain pineapple; cut slices into uniform pieces.
- Combine cabbage, apples, pineapple, and salt; mix well.
- Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Lemon juice — ⅓ oz Apples, diced — 7⅔ oz Pineapple, sliced — 1 cup Cabbage, shredded — 1 lb 7 oz Salt — about 1 tsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 420, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.