Location: Home > food > Vintage Recipe: Salad from the 1913 Crisco Cookbook
Vintage Recipe: Salad from the 1913 Crisco CookbookPosted Jul 28th 2007 12:01PM by Marisa McClellanFiled under: Nuts/seeds, Recipes, Fruit, America, Retro cookeryHere's another entry in my recipes from vintage cookbooks series. My mom found this 1913 edition of A Calendar of Dinners at a Portland thrift store several years ago. Knowing my affection for old and eclectic cookbooks, she bought it (for all of $.50) and tucked it away to give to me at the next gift-giving holiday. I often trot it out when I have people sitting around my living room, it's an excellent conversation piece. Most folks are fascinated by the creativity of those early 20th century marketers, as they managed to include Crisco in the preparation of almost every food imaginable. You can see most of the recipe in the picture above, but just in case you actually want to test this one out, the recipe is also after the jump.The recipe is copied verbatim from the book, so as not to lose any of it's vintage charm. For Dressing1 tablespoonful Crisco1 teaspoonful mustard1 teaspoonful sugar1/2 teaspoonful salt1/4 teaspoonful white pepper2 eggs4 tablespoonfuls lemon juice1 cupful whipped creamFor Salad1 quart chopped apples1 pint diced celery1 1/2 cupfuls blanched and shredded almonds2/3 cupful rolled pecan nut meatsFor salad. Mix apples, celery and nut meats. For dressing. Melt Crisco, add mustard, sugar, salt, pepper, yolks of eggs well beaten, and lemon juice. Cook in double boiler till it thickens, then add whites of eggs stiffly beaten. Chill and add whipped cream just before serving. Dressing should be mixed with fruit.
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