Waldorf Salad
Recipe No. 449 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. 449 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 — ½ pint (⅓ mess kit cup)
- Apples, diced — 14 pounds (14 No. 56 dippers)
- Celery, diced — 12 pounds (12 No. 56 dippers)
- Salt — 1 ounce (2 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.
- Combine apples, celery, and salt.
- 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 — 1¼ tbsp Apples, diced — 1 lb 2 oz Celery, diced — 15⅓ oz Salt — about ½ tsp Lettuce — ½ heads Mayonnaise or salad dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 449, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.