Recipes

Cabbage, Apple, and Raisin Salad

Recipe No. 421 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.

Army TM10-412 · Salad

Serves Approximately 25 pounds, 100 servings, five mess kit spoons (4 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 421 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 — 3½ ounces (7 mess kit spoons)
  • Apples, diced — 12 pounds (12 No. 56 dippers)
  • Raisins, seedless — 3 pounds (2¼ No. 56 dippers)
  • Cabbage, shredded — 13 pounds (13 No. 56 dippers)
  • Salt — ½ ounce (1 mess kit spoon)

Lettuce — 6 heads

  • Salad dressing, boiled — 1 quart (1 No. 56 dipper)

Directions

  1. Sprinkle lemon juice over diced apples to prevent discoloration of the apples.
  2. Wash raisins.
  3. Combine raisins, apples, cabbage, and salt; mix well.
  4. Serve on lettuce with boiled salad dressing (recipe No. 459).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Lemon juice — about 1⅔ tsp Apples, diced — 15⅓ oz Raisins, seedless — 3¾ oz Cabbage, shredded — 1 lb ⅔ oz Salt — a pinch Lettuce — ½ heads Salad dressing, boiled — 5 tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 421, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.