Meat Salad (Beef, Lamb, Pork, Veal or Ham)
Recipe No. 452 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 · Beef · Pork · Salad
Recipe No. 452 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
Apples — 6 pounds (3 No. 56 dippers)
- Meat, cooked, cubed — 23 pounds (16 No. 56 dippers)
- Celery, cubed — 6 pounds (6 No. 56 dippers)
- Carrots, shredded — 3 pounds
- Peppers, green, diced — 1 pound (1 No. 56 dipper)
- Peas — 1 No. 10 can
- Salt — 2 ounces (4 mess kit spoons)
- Mayonnaise — 3 quarts (3 No. 56 dippers)
Directions
- Combine apples, meat, and vegetables.
- Add salt and mayonnaise (recipe No. 463); mix lightly.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Apples — 7⅔ oz Meat, cooked, cubed — 1 lb 13½ oz Celery, cubed — 7⅔ oz Carrots, shredded — 3¾ oz Peppers, green, diced — 1¼ oz Peas — 1 cup Salt — about 1 tsp Mayonnaise — 15⅓ tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 452, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.