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German Apple Cup

A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).

A historical recipe

Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Digitised by Project Gutenberg, eBook #78314 (https://www.gutenberg.org/ebooks/78314). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Method

  1. Select fine grained apples, one for each person, core and scoop out the center.
  2. Cut heart stalks of celery very fine, but do not chop it.
  3. Mix celery with mayonnaise dressing, to which half the bulk of whipped cream has been added;
  4. add also more salt and pepper.
  5. Cut center of the apples in small pieces and mix with celery.
  6. Use this mixture to fill the hollow center of the apples, rounding it up above the apple a little.
  7. In the center of the mixture in each apple set a tiny heart-leaf of lettuce.
  8. Apples pared and cut to represent birds may be used in garnishing, using raisins for eye and nose.