Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the Larb salad. Mary’s Hospital for Children on March 14, 1896. The original recipe was just apples, celery, and mayonnaise.

It did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. New York City: A Food Biography. Food and Drink in American History: A “Full Course” Encyclopedia : A “Full Course” Encyclopedia.

Savoring Gotham: A Food Lover’s Companion to New York City. For the literary magazine, see Los Angeles Review of Books. François Aymonier, who visited Laos in 1883, described larb as a favorite dish of Lao people – a mixture of chopped onions or scallions, lemongrass leaves, fermented fish and chili mixed with fresh and boiled fish. The dish was eaten with steam-cooked sticky rice. Prior to the collapse of the monarchy, in Laotian high society, servants were never allowed to prepare the best and most delicate dishes. The women of Laotian high society considered it an honorable task and great opportunity to display their culinary talents to prepare larb for their esteemed guests. Lao and Thai word meaning ‘waterfall’.