It’s like a Waldorf salad threw a child’s birthday party.
Oscar Tschirky was a Swiss immigrant to New York City. He entered the restaurant business as a busboy, but rose to become the maître d’hôtel of Delmonico’s, famous for its steaks. From there, he worked for the Waldorf-Astora, where, around 1893, he created the dice of apples and celery tossed in mayonnaise that became the original Waldorf salad. Around the late 1910s, walnuts were added to Oscar’s original recipe. (As a side note, Oscar was not a trained chef, but did put out a cookbook.)
This hits many of the same notes as the Waldorf Salad, but turns the sweetness up, with condensed milk, raisins, and marshmallows. The modern process for commercial marshmallows was patented in 1948, five years after Oscar’s death, so this recipe likely would’ve been put together sometime in the 1950s or 1960s.
|A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.|
Apple and Celery Salad
2 bags apples (1/2 peck)
1 bunch celery
1 box raisins
2 cups walnuts
1 bag marshmallows
1 qt. mayonnaise
1 large can condensed milk
For 75 people; 1 peck for 134 people.
- Peel, quarter and dice apples into a 1/2 inch dice. Slice celery into 1/2 inch pieces. Cut marshmallows into quarters, or use miniature marshmallows.
- Beat together condensed milk and mayonnaise. Add a dash of vinegar and a pinch of sugar; adjust vinegar and sugar to taste, depending on how tart or sweet the apples are.
- Fold apples, raisins, nuts, celery, and marshmallows into dressing. For a more authentic 1950s feel, serve on an iceberg lettuce leaf.