Original Waldorf Salad from 1910: 3 Ways

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If you sneak in a daily (or weekly) salad, we’ve got a treat for you: three amazing Waldorf Salad recipes straight from a 1910 cookbook. That’s right, we’re going old school and bringing you a taste of the past with this classic American dish that has stood the test of time.

The Waldorf Salad has an interesting history. It was first created in New York City at the upscale Waldorf-Astoria Hotel in the late 19th century. Featuring a blend of apples, celery, walnuts, grapes, mayonnaise, and lettuce, this salad soon gained popularity, and many subtle variations followed.

The featured vintage cookbook offers a treasure trove of salad recipes alongside various dressings and sauces. It also provides a fascinating glimpse into the salad-making techniques and flavors popular in that era. Each of these Waldorf Salad versions from this cookbook has a unique spin, allowing you to explore the flavors and charm of the early 1900s. Pair one with one of these century-old sandwich ideas.

3 Classic Waldorf Salads

Serves: 4-6 Prep Time: 25 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

Celery, Walnut, and Apple Salad

• 2 cupfuls of celery, cut fine
• 1 dozen walnut meats
• Grated rind of 1 orange
• 1 cupful of apple, cut in dice
• Salad dressing
• Lettuce leaves or orange/apple cups for serving

Fruit and Nut Salad

• 1 cupful of Malaga grapes
• 3 bananas
• 3 oranges
• 1 cupful of nut meats
• 1 bunch of celery
• 1 head of lettuce
• Mayonnaise dressing
• Lettuce leaves for lining the dish

Walnut and Cress Salad

• Kernels of 30 English walnuts
• Sliced oranges
• Lemon juice
• 1 pint of cress, or a bunch of celery
• Rich French dressing

Instructions

Celery, Walnut, and Apple Salad

Take two cupfuls of celery cut fine, one dozen walnut meats, the grated rind of an orange, one cupful of apple cut in dice, and mix with salad dressing. Pile on lettuce leaves or fill in orange or apple cups.

Fruit and Nut Salad

One cupful of Malaga grapes, three bananas, three oranges, one cupful of nut meats, one bunch of celery, one head of lettuce, mayonnaise dressing. Line the dish with lettuce leaves, cut celery in dice, mix with fruit and nuts, add dressing, and chill well before serving.

Walnut and Cress Salad

Put the kernels of thirty English walnuts on a layer of sliced oranges, squeeze lemon juice over them and let them stand for twenty-four hours. When the salad is needed, wash and pick over a pint of cress, or chop a bunch of celery, and add to the walnuts. Pour over all a rich French dressing.